Preheat a heavy stockpot over medium-low heat. Add chopped yellow onion or leek with a splash of water or olive oil. Sauté for 5-7 minutes until translucent.

Stir in diced celery, sliced carrots, sea salt, and red pepper flakes. Cover and sweat for 4-5 minutes.

Add minced garlic, diced golden potatoes, raw cashews, and vegetable stock. Increase heat to bring to a gentle simmer, then stir in nutritional yeast and cook for 2-3 minutes.

Cover and let simmer for 20 minutes until potatoes and cashews are soft.

Transfer the mixture into a blender and blend until silky smooth, about 1-2 minutes.

Bring the blended soup back to a gentle simmer and stir in broccoli florets. Cook for 3-5 minutes until tender.

Taste and adjust seasoning, adding more sea salt if necessary.

Ladle into bowls and garnish with fresh chives and optional red pepper flakes.