Ingredients

Broth

1 medium red onion, chopped
4 garlic cloves, halved
Greens of 1 large leek, chopped
Salt to taste
1/4 teaspoon freshly ground pepper
2 quarts water

Everything else

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
2 red bell peppers, diced
Salt, preferably kosher salt, to taste
1/2 cup nutritional yeast
1 1/2 quarts of broth prepared prior
1 lemon
Freshly ground pepper

Directions

Combine all of the ingredients for the broth in a pot and bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Remove from heat, strain, and set aside. (You can do this ahead of time if you like.)

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the garlic and saute until it has softened. Add the red peppers and stir together for a few minutes, then add the potatoes, broth, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes.

Let cool until no warmer than lukewarm. Now pour into a blender and puree, or puree in the pot with an immersion (stick) blender. Once pureed slowly add the nutritional yeast and continue to blend until fully blended. Return to the pot and bring to a simmer. Remove from heat, stir in the lemon juice and salt and pepper to taste.

Serves six unless you love it as much as we do, in which case serves 1-3 😀