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.
I love this soup so much! It's so good that I might eat this soup any time of the year. It's one of my favorite recipes. My Vegan Potato Leek Soup recipe is based off a potato soup recipe that I had as a kid.
I'm very excited about this soup! It only has a few ingredients and it's just as creamy and delicious as the original version.
Step 1. Soak the cashews in boiling water for about 50 minutes.
Step 2. Drain. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.
Step 1. Coarsely chop the potatoes, carrot, and leek.
Step 2. Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
Step 3. Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
Step 4. 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. Enjoy!
Jesus, thank you for giving us the gift of childhood. Thank you for giving us food and loving families. Please comfort those who aren't blessed with hot meals and caring families. Amen.
Are you a soup lover like me? Try some of my other plant-based soups:
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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.
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