Potato Leek Soup
This soup is creamy (or chunky) and delicious without the milk! #vegan
Servings
4bowls
Servings
4bowls
Ingredients
Instructions
Creamy Soup Recipe
  1. Heat the oil in a large saucepan over medium heat. Add the garlic and leeks. Sauté until the leeks start to soften, approximately four minutes.
  2. Add the potatoes and season with the salt and pepper. Sauté for another two minutes.
  3. Add the broth and bay leaves, stirring to combine. Bring the soup to a boil, then turn down to a simmer until the potatoes are tender. Approximately 15-20 minutes. (Skip down to the Chunky Potato Leek Instructions if you want your soup chunky and stew like.)
  4. Stir in cashews and cook for another minute.
  5. Transfer the contents of the soup into a blender and blend on high until smooth and creamy.
  6. Pour into bowls and garnish with chopped rosemary. 👌
Chunky Recipe
  1. Follow directions thru step 3.
  2. Pull about 1 cup of the broth mixture from the pot and put it with the cashews in the blender. Blend them until smooth.
  3. Return cashew and broth mixture to the pot of potatoes and leeks. And simmer until the broth thickens up to your liking.
  4. Pour into bowls and garnish with chopped rosemary.

Share this:

Like this:

Like Loading...