SERVES 4 TO 6
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.
Potato Leek Soup
