With simple, earthy flavors, this classic soup is a comforting starter or pairs perfectly with a salad for lunch!
1 yellow onion, diced
2 cloves of garlic, minced
2 tablespoons olive oil
6 cups vegetable broth
3 leeks, sliced
2 large potatoes, chopped
2 bay leaves
1 cup unflavored soy milk (or unsweetened plant-based milk of choice)
2 tablespoons vegan margarine/butter
3/4 teaspoon salt, to taste
1/3 teaspoon black pepper
1/2 teaspoon sage
2 tablespoons nutritional yeast (optional but I highly recommend!)
1.) Sauté onions and garlic in olive oil for a few minutes in a large pot, until onions are soft.
2.) Add broth, leeks, potatoes and bay leaves; bring to a slow simmer. Cook, partially covered (lid tilted) for 30 minutes, until potatoes are soft.
3.) Remove bay leaves. Working in batches as needed, purée soup in blender until almost smooth, or desired consistency.
4.) Return soup to pot. Stir in remaining ingredients. Adjust seasonings, reheat as needed.