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Potato Leek Soup

In a large pot or dutch oven heat a few tablespoons of vegetable broth over medium heat. Once it is bubbling, add the chopped leeks and bay leaf. Cook the leeks for about 7 minutes, then add the garlic powder and pepper. Add more splashes of vegetable broth as it boils away. Add the diced potatoes to the pot along with the vegetable broth. Bring to boil then reduce heat to a simmer and cook for 20. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:35

Main Ingredients

2 1/2 - 3 cups potatoes, diced

1 leek, light green and white parts only, chopped

1/2 teaspoon garlic powder

1/3 teaspoon ground black pepper

1/3 teaspoon smoked paprika

1 bay leaf

2 tablespoons lemon juice

1/4 cup nutritional yeast

1 cup light coconut milk (or lower-fat plant milk of choice)

3 cups vegetable broth

1 cup broccolini, optional*

1/2 teaspoon salt or to taste

Preparation

1In a large pot or dutch oven heat a few tablespoons of vegetable broth over medium heat. Once it is bubbling, add the chopped leeks and bay leaf.

2Cook the leeks for about 7 minutes, adding more tiny splashes of vegetable broth as needed as it boils away. Then add the garlic powder, smoked paprika, and pepper.

3Add the diced potatoes to the pot along with the vegetable broth. Bring to boil then reduce heat to a simmer and cook for 20 minutes.

4Add coconut milk, nutritional yeast, salt, and lemon juice. Add more vegetable broth if you prefer a thinner consistency, or leave as is for a thicker soup. *Add in the broccoli at this point if you are using it in this recipe. Stir and cook for another 5 minutes.

5Mash some of the potatoes with a wooden spoon. Remove and discard bay leaf and serve.

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