Lemony Potato Leek Soup

Ingredients

2 leeks, sliced

6 cloves garlic, minced

4 cups vegetable broth

6 Yukon Gold or yellow potatoes, cut into bit-sized cubes

3 tablespoons nutritional yeast

2 dashes white pepper

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 bay leaves

1/2 teaspoon sea salt

15 turns freshly ground black pepper

1 13.5 oz. can light coconut milk

2 tablespoons freshly squeezed lemon juice, zest the lemon first

1 tablespoon lemon zest

2 green onions, sliced

In a large pot, sauté the leeks over medium heat, while stirring for about 4 minutes. Add a splash of water if they are sticking. Add the minced garlic, and continue to sauté while stirring for another minute.
Add the potatoes, nutritional yeast, white pepper, thyme, rosemary, bay leaves, salt, black pepper and enough veggie broth to just cover everything. Simmer, covered with the lid, until the potatoes are tender, about 10-15 minutes. Add the coconut milk, lemon juice, and lemon zest. Simmer for another 5 minutes uncovered.
Remove the bay leaves and discard them. Remove half of the potatoes and put them on the side in a bowl. Then, use an immersion blender to blend the soup until it's smooth. You can also use your blender for blending them. Add the potatoes that you removed back into the soup and stir to combine.
Ladle the soup into individual serving bowls, and garnish with green onions, black pepper, and maybe a sprinkle of thyme. Serve with some warm crusty whole grain bread!
I like to add a sprinkle of crushed hot pepper to mine!