3-4 large leeks
3 lbs large red potatoes, peeled
1/4 c. rice wine
3 T. nutritional yeast
1 T. dill weed
1 T. sage
Saute leeks in the vegan rice wine plus water until very soft. slice potatoes and add to the leeks, along with water to cover, the nut. yeast, and sage. Cook until potatoes begin to fall apart and thicken the soup, adding water as necessary.
Add dill close to the end of cooking.
This makes a very delicately flavored soup which is best left without salt.