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Export 11 ingredients for grocery delivery
Step 1
Coarsely chop the leeks (white & light green parts only and garlic.
Step 2
Peel the potatoes and chop them into small to medium dice.
Step 3
Stir-fry the leeks in a large saucepan over medium-high heat (7 convection). Sauté for 5 minutes, until softened; add a couple of tablespoons of water if they stick. Add chopped garlic and stir frequently, preventing them from burning.
Step 4
Add the potatoes and season with salt and pepper. Add vegetable bouillon and water to cover the potatoes, and bring them to a boil and add all the dried herbs.
Step 5
Stir in nutritional yeast, dry and fresh herbs. Reduce heat to medium, cover, and simmer for 15 minutes, stirring a couple of times, until the potatoes are fork-tender.
Step 6
Remove from heat, remove bay leaves and rosemary sprig. Then add the plant milk to the saucepan.
Step 7
Using an immersion blender, blend the vegetables and liquids until smooth. Alternatively, you can place the contents in a blender until smooth, holding the lid with a tea towel since hot liquids tend to explode when mixed in a blender. Taste and adjust seasonings as desired.
Step 8
Stir additional optional ingredients until well combined and serve with your favorite toppings.
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