Potato Leek Soup, Vegan

Prep Time

15 minutes

Cooking Time

30 minutes

Yields

8 Servings

Ingredients

  • 2 cups sliced leeks (1 medium leek yields ~2 cups)
  • 4 green onions, chopped
  • 1 Tbsp olive oil 
  • 1/2 cup finely chopped celery*
  • 1 tsp sea salt
  • 1 tsp date sugar (or coconut sugar)
  • 1/2 tsp black pepper
  • 3/4 tsp dried thyme (or 2 tsp fresh)
  • 4 large cloves garlic, minced
  • 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes 
  • 2 ½ cups water (or vegetable broth)
  • 1 cup cashew cream

Directions

  1. I use all of the leek except for the toughest ends. Slice the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
  2. Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, green onions and celery, along with the coconut or date sugar. Caramelize in pan for about 10 minutes, until everything is softened. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
  3. Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
  4. Add in the water and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact. Add in cashew cream and simmer 1 minute more.
  5. Use an immersion blender and purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. It’s good chunky, but you can also purée it until completely smooth if preferred.
  6. Taste and adjust seasonings as needed.
  7. Serve in bowls and drizzle with Chive Oil (optional – but delicious.) Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

Notes


Cashew Cream – soak 1/3 cup cashews overnight or in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy.