Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced (approx. 200g)
  • 3 cloves Garlic, minced
  • 2 stalks Celery, finely sliced (approx. 100g)
  • 1 large Leek, white and light green parts only, cleaned and sliced
  • 3 lbs Yukon Gold Potatoes, peeled and cubed into 1-inch pieces
  • 5 cups Low-Sodium Vegetable Broth
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 1 tbsp Nutritional Yeast
  • 1 tsp Lemon Juice

Instructions:

  1. Heat 2 tbsp oil in a Dutch oven and add onion, leeks, and celery. Cook 8 minutes until softened and translucent.
  2. Stir in the minced garlic, thyme, smoked paprika, salt, and pepper. Cook 1 minute until fragrant and sizzling.
  3. Toss in the 3 lbs of cubed Yukon Golds, stirring to coat them in the spiced oil.
  4. Pour in 5 cups of vegetable broth, scraping the bottom to release any flavorful browned bits.
  5. Bring to a boil, then reduce heat. Simmer 20 minutes until potatoes are fork tender.
  6. Stir in the 13.5 oz can of full fat coconut milk and the 1 tbsp nutritional yeast.
  7. Use an immersion blender to process the soup. Blend until silky or leave a few chunks for texture.
  8. Stir in 1 tsp lemon juice and taste for seasoning.
  9. Let the soup sit for 5 minutes to allow the flavors to meld before ladling into bowls.