Ingredients
- 1 teaspoon olive oil
- 2 leeks, thinly sliced (both white and light green parts)
- 1 garlic clove, minced
- 3 pounds Yukon gold potatoes, chopped
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon ground sage
- 3 cups low-sodium vegetable broth
- 2 cups water
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon lemon juice
- 1 teaspoon liquid smoke
- Salt and pepper, to taste
- Vegan bacon crumbles (optional)
- Chopped green onions (optional)
Instructions
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In a large pot, heat the olive oil over medium heat. Add and sauté the leeks for about 4 minutes, or until soft. Add and sauté the garlic for another minute, or until fragrant. Add the potatoes, rosemary, thyme, sage, broth, and water. Bring to a boil, then reduce the heat and simmer about 15 minutes, or until the potatoes are tender. Turn off the heat.
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Add the lemon juice, liquid smoke, and nutritional yeast (optional). Use an immersion blender to blend until smooth. Here you can leave a couple potato chunks for a different texture if preferred. An alternative way is to separate into batches and carefully blend in a blender until preferred smoothness.
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Add salt and pepper to taste. Garnish with vegan bacon crumbles and green onions, if desired.
Notes
Store leftovers in an airtight container- refrigerated soup will keep for 5-6 days.