Potato Leek Soup – Vegan

It is hard to believe that this creamy Potato Leek Soup is vegan. The cashews add unbelievable flavor and texture to this soup. It is so good you will not only crave it as a comfort food you will also want to serve it to guests. Yes, someday we will be able to entertain again!

It’s a beautiful Fall Saturday. The moon will be full tonight and it’s Halloween! In “normal” years we would have some friends over, open a bottle of great local Sonoma County wine, serve up a pot of something savory that can easily sit on the back of the stove while we have a casual evening answering the door and possibly playing a board game.

Though we can’t have friends in our home this year we have our pumpkins on the porch, bags of candy wrapped for the kids in our neighborhood to safely grab and this Potato Leek Soup will be sitting on the back of our stove.

This is the first year that most of our neighbors are back into their rebuilt homes, following the Tubbs fire that destroyed our entire neighborhood three years ago. As a neighborhood we decided to go ahead with Halloween as safely as we can. Small family groups will be out and those of us who are having treats will put them out in the safest way possible. Most of the rebuilt homes have porches so we are able to sit a comfortable 6 plus feet away and enjoy the trick-or-treaters.

Though the holidays will be different this year, I think they will also be special. It is in times like these that we realize how important tradition is. In recent years the world has felt disconnected as we connect through the internet (and less in-person) more and more. This virus has given us a renewed appreciation for our families, neighbors, traditions and… comfort food!

I hope you enjoy this Potato Leek Soup as much as my family does. If you make it please write a review and rate the recipe. I love to read your comments and they help the success of the blog.

Potato Leek Soup – Vegan

5 from 1 vote

Recipe by Jackie’s Veggie Kitchen Course: Dinner, Lunch, Soup, Vegan, Vegetarian

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• 3 Tbs. vegan butter or olive oil

• 3 stalks celery diced

• 3 large leeks, white and light green parts chopped

• 4 cloves garlic, smashed and peeled and diced

• 8 large russet potatoes, chopped into 1 inch pieces.

• 1 cup cashews

• 6 tsp. No-chicken bouillon

• 7 cups water

• 2 bay leafs

• 1 tsp dried thyme

• 1/4 cup minced chives

• salt and pepper to taste

Directions

• Heat a large stock pot or dutch oven over medium-low heat. Add butter or olive oil and let it melt/warm. Add the chopped leeks, garlic, celery and a pinch of salt. et the leeks cook for 8 minutes, stirring occasionally. You don’t want them to brown.
• Add the potatoes, cashews, broth, bay leafs, thyme and pepper. cover the pot, turn the heat and and bring to a boil. Turn the heat down to low and let the soup simmer for 15 minutes or until the potatoes are tender.
• Remove the bay leaf and transfer the mixture to a blender, working in batches. Blend each batch until smooth and creamy. If you like some chunky texture to your soup remove some of the potatoes and set aside… add them back into the soup after all of the soup has been blended.
• Serve the soup warm, with a garnish of chives and a drizzle of olive oil (if desired).

Notes

• Be sure to wash the leeks thoroughly before chopping them. Slice them lengthwise down the center to see and rinse the layers well.

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