2large or 3-4 small leeksdark green stems removed, washed thoroughly and sliced thinly
5-6large Yukon gold potatoes, peeled and roughly chopped (about 2-2 1/2 lbs after preparation)
Black pepper to taste
4cupsvegetable broth + 2 cups water
Optional: 4 heaping cups washed and chopped kalecollard greens, or spinach
For topping: Chopped green onionssnipped chives, or coconut bacon
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.
Leftovers will keep in an airtight container for up to 6 days, and can be frozen for a month.