Leek & Potato Soup

This soup feels hearty enough for dinner, but still light for spring. We give the veg a roast rather than a sauté to bring out the natural sweetness. If you can’t do dairy, you can sub the heavy cream for Original Nutpods creamer (do not get the vanilla version!) or ¼ cup of cashews soaked overnight and drained. Toss them in the pot before you blend the veg and blend them on in there.

You can swap nutritional yeast for parm! No white wine? Use extra broth and an extra squeeze of lemon!

This soup is meant to be thick, but feel free to increase the broth yield to achieve your desired viscosity.