Potato Leek Soup
Creamy and delicious, this Plant-Based Potato Leek Soup is a hearty meal that will keep you warm and satisfied. Made with 100% whole food plant-based ingredients this soup is vegan and dairy free.
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
20
minutes
Cook:
30
minutes
TOtal:
50
minutes
Ingredients
Potato Leek Soup
- 2 Large Russet Potatoes
- 1 Large Carrot
- 1 Large Leek
- 4 Cups Vegetable Broth
- 1/2 Cup Cashew Cream
- Salt & Pepper to taste
Cashew Cream
- 1/2 Cup Raw Cashews
- 1/2 Cup Unsweetened, Unflavored Plant-Based Milk
Instructions
Cashew Cream
- Soak the cashews in boiling water for about 50 minutes.
- Drain. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.
Potato Leek Soup
- Coarsely chop the potatoes, carrot, and leek.
- Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
- Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
- Remove from the heat. Reserve 1 cup of potato chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!
