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Potato, Carrot and Leek Soup

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Ingredients:

5 lbs Potatoes, combination of red and Yukon gold (about 20 potatoes total), peeled and chopped
1 Large White, Onion
2 -3 Leeks, trimmed and sliced
2 -3 Carrots, peeled and sliced
1 Can Coconut Milk
2 Cups Unsweetened Almond Milk
3 Tbsp Nutritional Yeast
1/2 Tbsp Salt
1/2 Tbsp Black Pepper
1 Bunch Green Onions, chopped, for garnish
Frank's Hot Sauce, optional

Directions:

  1. Rinse, peel and chop potatoes. Add potatoes to a large pot and fill with enough water to barely cover the potatoes. Bring to a boil.
  2. While the potatoes are boiling, chop the onion, carrots, green onion, and leeks.
  3. Add the carrots to the boiling water.
  4. Once the potatoes are cooked (tender and falling apart when you stir), add the white onion and leeks. Simmer for about 5 minutes.
  5. Add the coconut milk, almond milk, nutritional yeast, salt, and pepper, and continue to boil for about 5 minutes.
  6. Ladle into bowls, top with green onions, and enjoy.
  7. **Optional - add a few drops of Frank's Hot Sauce to the bowl before eating to add a bit of heat
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