My son gave up meat for Lent this year so all of us have significantly reduced our meat intake this month. Since mommy isn’t making 2 separate dinners every night, I have been trying to get creative with high protein, non meat based meals. Some great alternatives to meat for protein are beans, lentils, eggs, nuts, and dairy. Plant based proteins lack vitamin B12 so nutritional yeast makes a great supplement to add into the diet. Nutritional yeast is just what it sounds like…a nutritious yeast supplement. It isn’t live so you can’t use it to leaven breads or brew beer. It has a slightly nutty, earthy flavor that goes well with savory dishes. In this potato leek soup recipe you honestly cannot even taste the nutritional yeast in it but I like knowing that I am filling in the nutritional gaps for my temporarily vegetarian family.
Potato Leek Soup
- 4 potatoes with skin on and cut into medium sized pieces
- 2 leeks, whites only, chopped
- 3 stalks celery, chopped
- 1 medium onion, peeled and chopped
- 6 to 8 cups vegetable stock
- 6 TBSP olive oil
- 1 cup milk (use soy milk for a completely vegan dish)
- 1 teaspoon dried thyme
- 3 TBSP Nutritional Yeast (optional)
- Salt and pepper to taste
- parsley for garnish
- In a large stock pot, heat olive oil over medium heat
- Into the pot, put the onion, leeks, and celery. Saute 7 to 10 minutes or until they are starting to soften
- Add the vegetable stock and potatoes. You want enough liquid to completely cover the potatoes but that is about all. Reserve the remaining stock for thinning the soup later if needed
- Simmer the vegetables in the stock for about 10 minutes, or until potatoes are tender
- Remove from heat and puree the soup. If you have an immersion blender this is easy. Otherwise blend small batches of the soup in a blender and when they are all pureed return them to the stock pot. I like my soup to have a little bit of texture to it so you don’t have to get it completely smooth.
- When all of the soup is pureed and returned to the stock pot, add the milk, thyme, nutritional yeast, salt and pepper and heat over low heat 10 minutes to blend flavors.
- Divide into bowls and sprinkle with parsley to serve