Slice the leeks and add them to a large bow of cold water. Agitate the water well then allow them to sit for a few minutes. The sand and grit will wall to the bottom and the cleaned leeks will float to the top.

Preheat a heavy bottom stock pot over medium heat. Add a drizzle of olive oil and sauté the onion, carrot, celery and parsley stalks with a pinch of salt until they start to soften and the onion starts to get a little color.

Push the aromatics to the sides, drizzle a little olive oil in the center and drop in the garlic and ginger + chili pepper if using. Cook until fragrant then give everything a good stir.

Using a spider ladle start scooping the clean leeks from the water and add them to the pot with the aromatics. Stir and let everything sauté together until the leeks have wilted.

Add the potato and water and bring to a boil. Add the salt, partially cover with a lid and simmer everything together for 10 to 15 minutes until the potatoes are fully cooked through.

Add the dark leafy greens and parsley leaves to the soup, stir and simmer a few minutes until fully wilted. Remove from heat.

Using a large ladle start transferring the hot soup to a Vitamix blender (or a similarly powerful blender). Work in batches as needed and process the soup on the hot liquid setting together with the nutritional yeast until silky smooth.

Transfer all the creamy soup back into the soup pot and adjust seasonings to taste with salt and pepper.

Serve hot with a pinch of black sesame seeds, red chili flakes and bite size pieces of garlic bruschetta torn on top.