This dreary fall day inspired me to cook up some delicious comfort food. Hope you enjoy! Vegan "Cheesy" Potato Leek Soup

Yields: ~6 cups


Olive oil

4 stalks celery, diced small

1 medium / large yellow onion, diced small

1 large carrot, diced small

1 large leek, cut in half and sliced thin

2 large white potatoes, peeled and diced small

2 large cloves of garlic

4 cups vegetable broth

A dash of nutmeg (this is the secret ingredient folks!)

1/2 cup nutritional yeast

Cayenne, to taste

Salt, to taste


Coat the bottom of a stock pot with olive oil and warm up over medium / high heat.  When the oil is hot add the celery, onion, carrot, leek, and potato. Sauté until the onions are clear and potatoes are soft.

Use a wooden spoon to continually scrape the flavor that sticks to the bottom so it doesn't burn; you may need to add some broth to keep it from sticking.  Add garlic and sauté for another minute or two.

Poor in the vegetable broth and simmer until warm and vegetables are cooked through.  Add the nutmeg (you don't need much), nutritional yeast, cayenne, and salt.

In batches, process the soup in a blender until smooth.  Add back to the stock pot and readjust seasoning (the flavor will change once blended).  Serve and enjoy!