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Potato, Carrot and Leek Soup





Ingredients:
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5 lbs Potatoes, combination of red and Yukon gold (about 20 potatoes total), peeled and chopped+ Add to Shopping List |
1 Large White, Onion+ Add to Shopping List |
2 -3 Leeks, trimmed and sliced+ Add to Shopping List |
2 -3 Carrots, peeled and sliced+ Add to Shopping List |
1 Can Coconut Milk+ Add to Shopping List |
2 Cups Unsweetened Almond Milk+ Add to Shopping List |
3 Tbsp Nutritional Yeast+ Add to Shopping List |
1/2 Tbsp Salt+ Add to Shopping List |
1/2 Tbsp Black Pepper+ Add to Shopping List |
1 Bunch Green Onions, chopped, for garnish+ Add to Shopping List |
Frank's Hot Sauce, optional+ Add to Shopping List |
Directions:
- 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.
- While the potatoes are boiling, chop the onion, carrots, green onion, and leeks.
- Add the carrots to the boiling water.
- Once the potatoes are cooked (tender and falling apart when you stir), add the white onion and leeks. Simmer for about 5 minutes.
- Add the coconut milk, almond milk, nutritional yeast, salt, and pepper, and continue to boil for about 5 minutes.
- Ladle into bowls, top with green onions, and enjoy.
- **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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