Ⓥ Creamy Leek & Potato Soup

INGREDIENTS:

• FOR THE SOUP:
• 6 medium potatoes, peeled & chopped
• 4 leeks, white & green parts, washed & chopped
• 1 medium onion, chopped
• 4 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 tsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp rosemary
• 1/2 tsp salt (or more to taste)
• 1/4 tsp pepper
• 2 bay leaves
• 6 cups veggie broth

FOR THE CASHEW CREAM:

• 1 cup cashews, soak in hot water for at least 10 minutes
• 1 cup water
• 1 tsp lemon juice
• 1/2 tsp salt

METHOD:

• Wash, peel & dice potatoes. Add them to a big pot with the veggie broth & bay leaves & bring to a boil.
• Make sure to soak the cashews in hot water. This would be a good time to do so if not done yet.
• Trim, wash & chop the leeks. They get dirt in them easily, so I like to use a strainer & spray & separate them well to clean in between. Chop the onion, celery & mince the garlic.
• Add olive oil to a pot over medium heat. Add the leeks, onion, celery, sprinkle of salt & pepper & sauté for about 7-8 minutes. Add the garlic & spices & sauté for a few more minutes. Remove from heat & set aside.
• Make the cashew cream. Drain the soaked cashews & then add them to a high-speed blender with water, lemon juice & salt & blend until smooth.
• Remove the boiling potatoes from the heat once they are tender & add the leek, onion & celery mixture as well as the cashew cream.
• Using an emulsion blender & working in batches if needed, blend the soup together until desired smooth & creaminess.
• Heat before serving. Keeps in the fridge for about 5 days & the freezer for about 5 months. Optional garnishes, vegan cheddar, chives &/or coconut bacon.