Vegan Potato Leek Soup
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Cook time: 
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Vegan, Gluten-Free, Oil-Free, Soy-Free

This velvety Potato Leek Soup doesn't require very many ingredients or a whole lot of effort--simply boil and blend. The result is warm and inviting, with a flavor profile that borders on elegant.
  • 3 medium leeks (or 2 large or 4 small), white and light green parts only, sliced and cleaned
  • 4 medium (3-4”) Yukon gold or russet potatoes, peeled and cut into 1" pieces
  • 2 cups vegetable broth
  • 4 cups water
  • Kosher salt
  • ½ cup raw cashews (or ¼ cup raw cashew butter)*
  • Ground black pepper
  1. Combine the leeks, potatoes, vegetable broth, water, and 1 teaspoon of Kosher salt in a medium pot. Place over high heat and bring to a boil. Cover, reduce the heat, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  2. Transfer the soup to a blender or food processor and puree until totally smooth; you'll likely need to work in batches. Blend the cashews or cashew butter into one of the batches.
  3. Transfer the soup back to the pot. Add additional salt** and ground black pepper to taste.
*If using whole raws cashews, use a high-speed blender for the best results.

**Since the ingredients all have fairly mild flavors, this is one of those soups where you need to be a bit heavy-handed with the salt. If it tastes bland, it needs more. I use a low-sodium vegetable broth and find that I typically use upwards of a tablespoon of Kosher salt to get it up to taste.
Recipe by Leaves of Kale at