Winter Potato-Leek Soup Recipe - Forks Over Knives

Ingredients

• 2 leeks (white parts only), cut into ¼-inch pieces (2 cups)
• ½ small onion, diced (½ cup)
• 6 cloves garlic, minced
• 6 medium potatoes (any variety), peeled and cut into ½-inch dice (2 lb.)
• 3½ to 4 cups vegetable broth
• 1 bay leaf
• 1 sprig thyme
• 1 cup unsweetened, unflavored plant-based milk
• 1 tablespoon white wine vinegar
• 1 tablespoon nutritional yeast
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley
• ¼ cup roasted chestnuts, chopped