Description
Make this easy, velvety potato leek soup. It is a comforting, dairy-free recipe perfect for a simple weeknight dinner.
Ingredients
Scale
- 3 large leeks, white and light green parts only, sliced
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Clean the sliced leeks thoroughly to remove any grit.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and onions. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the diced potatoes, vegetable broth, and dried thyme to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
- Drain the soaked cashews. Place the drained cashews, nutritional yeast, and lemon juice in a high-speed blender with 1 cup of the hot soup liquid. Blend until completely smooth and creamy.
- Pour the cashew cream mixture back into the soup pot. Stir well to combine.
- Use an immersion blender to blend the soup until it reaches your desired level of smoothness. For a very velvety texture, blend until completely smooth.
- Season the soup generously with salt and pepper. Heat through gently without boiling.
- Serve hot with crusty bread.
Notes
- For an extra rich flavor, use homemade vegetable broth.
- If you do not have a high-speed blender, soak the cashews longer and blend the cashew mixture in batches until perfectly smooth before adding it back to the pot.
- Garnish with fresh chives or a drizzle of olive oil before serving.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: French Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 6
- Protein: 10
- Cholesterol: 0