In a large pot put:
25 grams of butter or olive oil
2 tbsp nutritional yeast
salt and pepper to taste
1 leek chopped
5 celery sticks chopped
Cook until leeks and celery are soft.
Meanwhile in another pot:
Boil 5 to 6 medium sized potatoes until cooked.
When potatoes are cooked:
two tins of cannelini beans or other similar white beans.
2 cups of milk
1/2 cup cheese
3 tbsp Parmesan cheese (optional)
Whizz til smooth.
Add the potato mixture to the leeks.
Stir well. Heat until cooked. Serve.
Time in the kitchen: 20 – 30 minutes