Creamy Potato Soup

3 medium potatoes
1/2 large onion, chopped
1 tablespoon minced garlic
1/4 teaspoon white pepper
1/2 teaspoon rosemary
1 cup vegetable broth
1.5 cup almond milk
2 tablespoon nutritional yeast
1 cup chopped collard greens
1 cup green peas
1/2 cup mushrooms, chopped
1 tablespoon balsamic vinegar

Cut potatoes into small cubes. Chop the onion. Chop collard greens and mushrooms.

In a saucepan or pot, saute the onion and garlic on medium heat, using water to prevent sticking.

Once the onion is translucent, add the veggie broth, 2/3 of the cubed potatoes, rosemary, and white pepper. Cover and let simmer for 15 minutes.

In a separate pan, saute the mushrooms and balsamic vinegar, adding water if necessary to prevent sticking

To the broth and potatoes, add the nutritional yeast and almond milk. Using an immersion blender, thoroughly blend the contents of the pot.

Once blended, add in the remaining potatoes, peas, and collard greens. Stir and continue to cook until the collard has wilted.

Top with the balsamic mushrooms and additional rosemary or nutritional yeast if desired.