Leek & Potato Soup

A creamy, dreamy potato & leek soup recipe, the healthy way! So smooth and creamy, you’d never guess it was vegan. This is quick enough to make on a weeknight and feeds a crowd – or makes great leftovers!

For the soup:
2 large leeks, white & light green parts only, sliced (about 3 cups)
½ medium red onion, chopped
6 medium-large red potatoes
1 Tbsp olive oil
½ tsp dried thyme
2 Tbsp fresh chopped rosemary
4 cups light-colored vegetable broth
2-3 cups water
3 Tbsp nutritional yeast
¼ tsp salt, plus more to taste
freshly ground black pepper, to taste

For the potato peel chips:
Potato skins
1 Tbsp olive oil
pinch salt
freshly ground black pepper

View the full recipe at My California Roots →