Directions

• Prep: Peel and dice russet potatoes into small chunks. Chop carrots into equally sized pieces. Chop dark green end off of the top of the leek stem and the roots at the bottom. Chop stock into small pieces and run under cold water to clean. Dice garlic, rosemary and sage leaves. Remove stems from thyme and set leaves aside with other herbs. Preheat a large pot on medium heat and add a splash of oil to avoid sticking.
• Once pot is heated, add chopped potatoes, leeks and carrot to the pot. You just want to get them hot and sizzling in the pan before we add our other ingredients.
• Once leeks begin to soften, add diced garlic and herbs. Continue to cook for another 5 minutes. Preheat oven to 400 degrees for croutons. Rip bread into small bite sized pieces and drizzle with olive oil and a sprinkle of salt.
• Pour in vegetable broth, oat milk and nutritional yeast. Stir well to combine and bring pot to a simmer. Cover and simmer for 25-30 minutes or until veggies are fork soft. Toast croutons in oven on a lined baking sheet for 5 minutes or until golden brown and crispy.
• Once veggies are soft, use an immersion blender to pulse until smooth and creamy. If you don’t have an immersion blender fear not! Just allow soup to cool for 5 minutes before pouring into a regular blender and pulse until smooth.
• Ladle soup into large bowls and top with a few crunchy croutons for a bit of extra texture! Serve and enjoy.