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Potato Leek Soup


PREP TIME: 15 minutes (not including time to make Quick Bacon Crumbles)

ACTIVE TIME: 25 minutes

INACTIVE TIME: 15 minutes

1 teaspoon olive oil

2 leeks, thinly sliced (white and light green parts)

1 garlic clove, minced

2 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 black pepper to taste

Quick Bacon Crumbles, optional

Chopped green onions, optional


1. In a large pot, heat the olive oil over

medium heat. Add the leeks and sauté until

soft, about 4 minutes. Add the garlic and sauté

for another minute. Add the potatoes, rosemary, thyme, sage, broth, and water. Bring to a boil, then

reduce the heat and simmer until the potatoes are tender, about 15 minutes. Turn off the heat.

2. Add the nutritional yeast, lemon juice, and liquid smoke. Use an immersion blender to blend the

soup until smooth (or mostly smooth with a few potato chunks—your call). Alternatively, you can

transfer the soup in batches to a blender and carefully blend until smooth.

3. Add salt and pepper. Serve topped with bacon crumbles and green onions, if desired. Leftovers will

keep in an airtight container in the fridge for 5 to 6 days.

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