| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
servings
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Ingredients
- 4 Cups Potatoes Cubed medium size. I like golden, but russett potatoes are OK as long as you peel.
- 4.5 Cups Low Sodium Vegetable Broth
- 2 Stalks Leeks (about 3 cups)
- 3 Cloves Fresh Garlic Minced or pressed
- 1.5 TBSP Fresh Rosemary Remove stems, not need to chop
- 1/4 tsp Cracked black pepper or more to taste
- 1/2 Cup Nutritional Yeast
- 1 Cup Soy Milk
Ingredients
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Instructions
- Cook potatoes, leeks and rosemary in vegetable broth for approximately 20 minutes until potatoes are soft and cooked through. Add black pepper 5 minutes before done cooking.
- Remove from pan and place contents in a blender. (Depending on your blender size, you may need to blend in batches.) Add nutritional yeast and soy milk, and blend until smooth.
- Serve!
Recipe Notes
This is a take-off from my Pumpkin Leek Soup recipe! I also have an amazing Corn Chowder with Potato and Leeks recipe.
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