‘Tis the season and I couldn’t be happier! October is one of my favorite months, boots and sweaters come out to play, college football is in full swing, and curling up around a bowl of soup is the ultimate indulgence. Kicking off the deluge of soup recipes that are sure to come your way, this vegan potato leek soup is to die! I hope you enjoy!

Ingredients:

2 Large leeks with dark green leafs removes, washed throughly and sliced

2 Stalks chopped celery

2 Pounds of your favorite potatoes cubed

Salt and pepper to taste

6 Cups of veggie broth

⅓ Cup nutritional yeast

Directions:

1. Add leeks and celery to a large pot with olive and sauté on medium heat until leeks are soft and translucent.
2. Add potatoes, salt and pepper to cooked down leeks and celery.
3. Finally, turn heat to high add 6 cups of veggie broth and bring to a boil.
4. Once boiling, lower heat and simmer for 30 minutes or until potatoes are tender.
5. Add nutritional yeast to pot and using a blender or immersion blender, blend together all ingredients until smooth.
6. If you feel so inclined, top with fresh kale or your favorite hearty green.

I hope you enjoy! Comment below with your favorite vegan soup or a soup idea you’d like to learn to make vegan. I’d love to test recipes on your behalf to share here on Essence of Ellis!