A healthy creamy potato leek soup recipe without cream! This vegan potato soup is easy to make with all whole food ingredients.
– 2.5 lbs. gold potatoes (about 8 medium) – 1/2 cup cashews, soaked in warm water – 1-2 cups vegetable stock – 1 cup almond milk (unsweetened original) – 2 cups leeks (1-2 stalks) – 2 tbsp. nutritional yeast – 1 tsp. onion powder – 1 tsp. thyme, dried – 1 tsp parsley, dried – 0.75 tsp salt – pepper to taste
1. Soak the cashews in warm water. While these are soaking, boil water in a large pot, then peel and cut your potatoes and add them to the water. The smaller you cut them the faster they cook soft. 2. The potatoes take 15 to 20 minutes to cook soft. While these cook, slice and wash the leeks. 3. Then add the drained cashews with the almond milk into the blender and mix until smooth.
4. Drain the potatoes once they are soft and add the cashew-almond milk mix. Start mashing the potatoes and the milk mix together. 5. While you mash, add the vegetable stock a little bit at a time until the soup reaches your desired consistency. Some people like the soup thicker, others like it thinner. You can also leave some chunks. 6. Now add the leaks and the rest of the ingredients and let the soup simmer for 5 more minutes. Add more water, if needed.