Potato Leek Soup

Name: Potato Leek Soup
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tsp. olive oil; 2 leeks, thinly sliced (white and light green parts); 1 garlic clove, minced; 2 pounds yukon gold potatoes, chopped; 2 tsp. dried rosemary; 2 tsp. dried thyme; 1 tsp. ground sage; 3 cups low-sodium vegetable broth; 2 cups water; 1 tbsp. nutritional yeast, optional; 1 tbsp. lemon juice; 1 tsp. liquid smoke; to taste salt and black pepper; Quick Bacon Crumbles , optional; chopped green onions, optional

In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and sauté for another minute. Add the potatoes, rosemary, thyme, sage, broth…

Cook55 min
Total55 min
Serves4
LevelEasy

Lunch Dairy-Free Gluten-Free Vegan Vegetarian French

Ingredients

1 tsp. olive oil
2 leeks, thinly sliced (white and light green parts)
1 garlic clove, minced
2 pounds yukon gold potatoes, chopped
2 tsp. dried rosemary
2 tsp. dried thyme
1 tsp. ground sage
3 cups low-sodium vegetable broth
2 cups water
1 tbsp. nutritional yeast, optional
1 tbsp. lemon juice
1 tsp. liquid smoke
to taste salt and black pepper
Quick Bacon Crumbles , optional
chopped green onions, optional

Preparation

In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and sauté for another minute. Add the potatoes, rosemary, thyme, sage, broth, and water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Turn off the heat.
Add the nutritional yeast, lemon juice, and liquid smoke. Use an immersion blender to blend the soup until smooth (or mostly smooth with a few potato chunks—your call). Alternatively, you can transfer the soup in batches to a blender and carefully blend until smooth.
Add salt and pepper. Serve topped with bacon crumbles and green onions, if desired. Leftovers will keep in an airtight container in the fridge for 5 to 6 days.