Ingredients

The following ingredients have 8 Servings
  • 2 leeks (white parts only), cut into ¼-inch pieces (2 cups)
  • ½ small onion, diced (½ cup)
  • 6 cloves garlic, minced
  • 6 medium potatoes (any variety), peeled and cut into ½-inch dice (2 lb.)
  • 3½ to 4 cups vegetable broth
  • 1 bay leaf
  • 1 sprig thyme
  • 1 cup unsweetened, unflavored plant-based milk
  • 1 tablespoon white wine vinegar
  • 1 tablespoon nutritional yeast
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley
  • ¼ cup roasted chestnuts, chopped

Instruction

  • In a large stock pot, cook leeks, onion, garlic, and ¼ cup of water over medium 10 minutes or until leeks and onion are tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Add potatoes, 3½ cups broth, the bay leaf, and thyme to stock pot. Bring to boiling; then reduce heat. Simmer over medium 10 minutes, until potatoes are tender.
  • Remove bay leaf and thyme. Add the milk, vinegar, and nutritional yeast. Using a hand blender, or carefully transferring soup to a blender in batches, blend to a creamy texture. Add additional stock to thin to desired consistency. Return soup to pot if necessary. Heat over medium until warmed through.
  • Season with salt and pepper to taste. Garnish with parsley and chestnuts just before serving.