Winter Potato-Leek Soup

forksoverknives.com

Carol Ann Tee

2 leeks (white parts only), cut into ¼-inch pieces (2 cups)

½ small onion, diced (½ cup)

6 cloves garlic, minced

6 medium potatoes (any variety), peeled and cut into ½-inch dice (2 lb.)

3½ to 4 cups vegetable broth

1 bay leaf

1 sprig thyme

1 cup unsweetened, unflavored plant-based milk

1 tablespoon white wine vinegar

1 tablespoon nutritional yeast

Sea salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh parsley

¼ cup roasted chestnuts, chopped

Directions at forksoverknives.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer