Optional: 4 heaping cups washed and chopped leafy greens(such as kale, collard greens, or spinach)
Optional: Chopped green onions, snipped chives, coconut bacon, eggplant bacon, or tempeh croutons, for topping
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. Add the potatoes, salt, and pepper.
Add the broth and water. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or a regular blender to blend about half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible.
Stir in the nutritional yeast and adjust salt and pepper to taste. If you'd like to add greens, stir them in now and keep simmering the soup until they're wilted and tender. Serve the soup with toppings of choice.
Notes
Leftovers will keep in an airtight container for up to 6 days, and can be frozen for a month.