Total Calories: 108
Yield: 9 cups
Bring the potatoes and fennel to a boil in the water. Reduce the heat and simmer for 15 minutes.
Split the full length of the leeks in half to enable you to wash between each leaf. Chop the leeks, then sauté while stirring in a skillet in the olive oil until the leeks are soft, stirring constantly.
Blend the potato/fennel mixture in a blender or food processor in several batches. Pour the blended mixture back into the soup pot, then add the sauteed leeks.
Add the nondairy milk and salt, bring to a high simmer, then turn off the heat. Garnish with nutritional yeast.
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