1 15-ounce can cannellini (white) beans, drained and rinsed
2/3 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon paprika
1/4 teaspoon liquid smoke
1 bunch kale, chopped into small pieces
In a large pot over medium heat, warm up a little water or oil (if using). Add the chopped onion and stir; cook until tender and lightly browned, about 5-7 minutes. Add garlic; cook for 1 minute.
Add the potato chunks and broth; bring to a boil. Cover and cook until the potatoes are tender, about 20 minutes.
If using an immersion blender, add the beans and nutritional yeast to the pot, then blend until smooth. If using a regular blender or food processor, slowly add potatoes in broth, beans, and nutritional yeast to the blender and blend until smooth; work in two batches if needed. Return the soup to the pot.
Reduce heat to simmer. Add salt, pepper, thyme, paprika, and liquid smoke. Stir.
Add the chopped kale and stir to incorporate in the soup. Cover and cook until the kale wilts, about 5 minutes.
Serve hot; top with red pepper flakes, tempeh bacon, or additional nutritional yeast.