Name: Winter Potato-Leek Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 null leeks ((white parts only), cut into 0.25 inch pieces (2 cups)); 0.5 null onion (small, diced (0.5 cup)); 6 cloves garlic cloves (minced); 2 lb potatoes ((any variety), peeled and cut into 0.5-inch dice); 3.5 cup vegetable broth (to 4 cups); 1 null bay leaf (.); 1 sprig thyme (.); 1 cup plant milk (unsweetened, unflavored); 1 tbsp white wine vinegar (.); 1 tbsp nutritional yeast (.); 0.5 tsp sea salt (to taste); 0.25 tsp black pepper (freshly ground, to taste); 1 tbsp fresh parsley (chopped); 0.25 cup roasted chestnuts (chopped)

Instructions

Show units in method

1

In a large stock pot, cook the leeks (2), onion (0.5), garlic (6 cloves), and water (0.25 cup) over medium heat for 10 minutes or until tender. Stir frequently, adding water (1 tbsp) to water (2 tbsp) at a time as needed to prevent sticking.
2

Add the potatoes (2 lb), vegetable broth (3.5 cups), leaf (1 bay), and thyme (1 sprig) to the stock pot. Bring to a boil, then reduce heat and simmer for 10 minutes until the potatoes are tender.
3

Remove the bay leaf and thyme. Stir in the plant milk (1 cup), white wine vinegar (1 tbsp), and nutritional yeast (1 tbsp). Using a hand blender, or carefully transferring soup to a blender in batches, blend to a creamy texture. Add additional vegetable broth to thin to desired consistency. Return the soup to the pot if necessary and heat over medium until warmed through.
4

Season with sea salt (0.5 tsp) and black pepper (0.25 tsp) to taste. Garnish with fresh parsley (1 tbsp) and roasted chestnuts (0.25 cup) just before serving.