2 small carrots
1 medium onion OR 2 small leeks
4 to 5 cloves garlic, minced
1/2 teaspoon celery salt
1/4 teaspoon each, ground thyme and oregano (more to taste)
Approximately 1/2 cup oil *see below
Approximately 6 tablespoons all-purpose flour
8 cups vegetable broth
3 pounds potatoes, diced (I like Russet or Yukon Gold for this)
1 cup nutritional yeast
Black Pepper to taste
1 bunch kale, chopped
1) Bring the vegetable broth to a boil and add potatoes. Cook until soft.
2) Sautee carrots and onions in oil until translucent. Add the minced garlic, thyme, oregano, and celery salt**. Watch that the garlic doesn't burn. Add more oil to the veggies (usually ends up being a tad more than 1/2 cup total). Add about 6 tablespoons flour*** and whisk with oil and veggies to make a roux. You can remove the veggies from the skillet before making the roux, but I don't think it's necessary. Just make sure all the flour dissolves.
3) The potatoes should be done by now. Take 1 cup of the broth from the potatoes and add to the roux, whisk until it thickens. Repeat until you've used most of the broth. Then stir in the potatoes and the rest of the broth. If it is too thick, add a little water (1/2 cup increments).
4) Stir in 1 cup nutritional yeast and add pepper (and salt if needed). Stir in the chopped kale and simmer until the kale is wilted.
**If you prefer, instead of celery salt, saute 1 or 2 stalks diced celery with the onions and carrots. If you do this, you may need to add salt at the end.
***The oil and flour are estimated measurements; just make sure the flour dissolves, but isn't "oily."
Source of recipe: I wanted to make a creamy soup without milk and this is what I came up with.