Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Small Plates
- Tagged: Dairy Free, Gluten Free Option, Vegan
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Recipe Yield: 4-5 Servings
Ingredients
- 1 tsp. olive oil
- 2 leeks, thinly sliced (white and light green parts)
- 1 garlic clove, minced
- 2 lb (907g / 32oz) 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
- Salt and black pepper to taste
- Tempeh Bacon Crumbles, optional
- Chopped green onions, optional
Instructions
- Warm the olive oil in a large pot over medium heat. Cook until the leeks are soft, about 4 minutes. Cook for another minute after adding the garlic. Combine the potatoes, rosemary, thyme, sage, broth, and water in a mixing bowl. Bring to a boil, then reduce to a low heat and cook for 15 minutes, or until the potatoes are tender. Remove from the heat.
- Combine the nutritional yeast, lemon juice, and liquid smoke in a mixing bowl. Blend the soup with an immersion blender until smooth (or mostly smooth with a few potato chunks—your choice). Alternatively, transfer the soup to a blender in batches and carefully blend until smooth.
- Season with salt and pepper. If desired, top with bacon crumbles and green onions. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days.
Recipe Nutrition Info
- Calories: 86
- Fat: 1.16g
- Carbs: 16.5g
- Protein: 3.6g
- Sugar: 1.7g
