POTATO LEEK SOUP

SERVES 4 TO 6 PORTIONS

1 tsp. olive oil

2 leeks, thinly sliced (white and light green parts)

1 garlic clove, minced

2 lb (907g / 32oz) Yukon gold potatoes, chopped

2 tsp. dried rosemary

2 tsp. dried thyme

1 tsp. ground sage

3 cups low-sodium vegetable broth

2 cups water

1 tbsp. nutritional yeast, optional

1 tbsp. lemon juice

1 tsp. liquid smoke

Salt and black pepper to taste

Quick Bacon Crumbles, optional

Chopped green onions, optional

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 1.1g (0.2g S.Fat)
Carbs: 16.5g
Protein: 3.6g
Sugar: 1.7g
Sodium: 51mg

METHOD

Warm the olive oil in a large pot over medium heat. Cook until the leeks are soft, about 4 minutes. Cook for another minute after adding the garlic. Combine the potatoes, rosemary, thyme, sage, broth, and water in a mixing bowl. Bring to a boil, then reduce to a low heat and cook for 15 minutes, or until the potatoes are tender. Remove from the heat.

Combine the nutritional yeast, lemon juice, and liquid smoke in a mixing bowl. Blend the soup with an immersion blender until smooth (or mostly smooth with a few potato chunks—your choice). Alternatively, transfer the soup to a blender in batches and carefully blend until smooth.

Season with salt and pepper. If desired, top with bacon crumbles and green onions. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days.X