Irish Potato and Leek Soup (Dairy & Egg-Free)

Ingredients

• 2 medium Leeks
• 1.5 lbs Potatoes
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 cup Oat milk
• 1 tbsp Nutritional yeast
• 1 tsp Salt
• 0.25 tsp White pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Wash and thinly slice the leeks (use only the white and light green parts).
2. 2Peel and chop the potatoes.
3. 3Heat the olive oil in a large pot over medium heat. Add the leeks and cook until softened, about 5-7 minutes.
4. 4Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
5. 5Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
6. 6Return the soup to the pot. Stir in the oat milk and nutritional yeast. Heat gently.
7. 7Season with salt and white pepper.
8. 8Garnish with fresh parsley and serve hot.

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