Creamy Potato Leek Soup

As winter ends and spring nears, this creamy potato soup is a nice bridge between the two. It’s super creamy and very flavorful with minimal ingredients.


– 5-6 medium russet potatoes, unpeeled and chopped – 2 large leeks, sliced – 1 Tbsp of olive oil – 4 C of vegetable broth – 4 C of water – 1 Tbsp of rosemary – 1-2 bay leaves – 1 C of canned coconut milk (optional) – 1/2 C of nutritional yeast – juice from 1 lemon – 2 tsp of salt, or to taste – freshly ground black pepper, to taste

INSTRUCTIONS Heat olive oil on low heat in large pot. Add sliced leeks and saute until fragrant and softening, 3-4 minutes. Add potatoes, broth, water, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20-30 minutes until potatoes are easily mashed.

Add coconut milk if using, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches. Serve and enjoy!