Heat olive oil in a large pot over medium heat.
Add onions and sauté for 4 minutes, until translucent.
Add garlic cloves, leeks and celery stalks and cook for 4 more minutes.
Add thyme, chili flakes and nutmeg and sauté for another 2 minutes.
Add potatoes, vegetable broth (or water) and 1 tsp of sea salt. Bring to a boil, then lower the heat and simmer for 15 minutes or until the potatoes are tender.
Transfer 4 cups of chunky soup to a high-speed blender and blend until smooth and creamy. Pour the creamy mixture back into the pot and stir.
Add peas, corn, nutritional yeast, white wine vinegar and the remaining ½ tsp (or more) of sea salt (if you think it needs it). Taste and adjust seasonings.
Serve with your favorite fresh herbs and a nice slice of crusty sourdough.
Enjoy this cozy soup!