Vegan Potato-Leek Soup

Source: thefullhelping.com

1 tablespoon olive oil

• 2 large or 3-4 small leeks, dark green stems removed, washed thoroughly and sliced thinly
• 2 stalks celery, chopped
• 3 large Yukon gold or yellow potatoes (about 2-2½ lbs), peeled and roughly chopped
• 1 teaspoon salt
• Black pepper to taste
• 4 cups vegetable broth + 2 cups water
• 3 TB nutritional yeast
• 
  

1. 1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. 
2. 2.Add the potatoes, salt, and pepper. Add the broth and water. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or a regular blender to blend about half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible. (or, for a creamier soup, blend all of it)
3. 3. Stir in the nutritional yeast and adjust salt and pepper to taste.