Ⓥ Creamy Leek & Potato 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


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


  • 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.

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