Irish Potato Leek Soup

I combined these ingredients to create a warm, tasty soup that truly satisfies the soul… and just in time for the cooler weather!








1 lb potatoes, chopped into 2 in chunks (leave the skin on!)
3 onions, peeled and chopped
5 cloves garlic, minced
3 leeks, sliced
4 carrots, peeled and diced
4 stalks celery, diced

2 tablespoons fresh sage, chopped
2 tablespoon dried rosemary, ground
1 tablespoon olive oil
2 Not Beef Cubes
1/4 cup nutritional yeast
1 tsp pepper
1 tsp salt
12 cups water
12 oz Irish red ale

Simmer onions, garlic, leeks, carrots, and celery with olive oil in a large skillet for 10 minutes, or until carrots are soft.

Boil potatoes in a large stock pot with 6 cups of water, Not Beef cubes, and nutritional yeast for 10 minutes or until potatoes are soft.

Add veggies to stock pot with potatoes, and add sage, rosemary, pepper, salt, 6 cups water, and 12 oz Irish red ale. Simmer 10 minutes, and roughly smush the potatoes with a potato masher.  (You want to leave some chunks, not make mashed potatoes.)

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