Potato & Leek Soup
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil
  • ½ white part of a leek, finely diced
  • 2 large stalks celery, diced
  • ½ head cauliflower, diced
  • 1 teaspoon minced garlic
  • 4 to 5 large gold potatoes, washed and diced*
  • 3 cups vegetable stock
  • ⅓ cup raw cashews
  • ⅓ cup cashew or soy milk
  • 2 to 3 tablespoons nutritional yeast
  • Salt and pepper, to taste
  • Pepitas, to garnish (optional)
  • Croutons, to garnish (optional)
  • Freshly cracked black pepper, to garnish (optional)
  1. Add olive oil and leeks to pot, and stir over medium high heat. Add celery and cauliflower along with the minced garlic. Stir occasionally until translucent, making sure nothing sticks to the bottom.
  2. Add the potatoes and stock. Bring to a boil, and let it cook until the potatoes are fork-tender. Keep a cup of water on hand just in case the mixture boils down too much.
  3. While the potatoes are cooking, use a high-speed blender or food processor to blend cashews and cashew milk together to mimic a heavy cream. Once smooth, add cashew mixture to pot. Stir well.
  4. Add nutritional yeast — this ingredient adds tons of flavor, vitamins and creaminess to the soup. At this point, the soup should be fairly thick.
  5. Blend mixture with a hand mixer until it's super creamy and smooth. Gradually add water if the soup is too thick. Add salt, pepper and any other desired spices to taste.
  6. Serve. Garnish each bowl with pepitas, croutons and freshly cracked black pepper if desired.
*We like to leave the skins on as they contain lots of nutrients and will not be detectable in the final soup, but feel free to peel them if you'd like.
Recipe by StyleBlueprint at https://styleblueprint.com/louisville/everyday/3-simple-delish-plant-based-recipes-to-celebrate-veganuary/