Ingredients
- 4 large potatoes, peeled and diced (Yukon Gold or russets)
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth (low sodium)
- 1 cup cashew cream or non-dairy cream (coconut or oat also work)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped chives for garnish (optional)
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Instructions
- In a large pot, heat olive oil over medium heat. Add the leeks and garlic, cooking until soft.
- Add diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Once cooked, blend the soup with an immersion blender or in batches until smooth.
- Stir in the cashew cream and season with salt and pepper.
- Serve hot, garnished with chives if desired.
Notes
- This soup freezes well and is great for leftovers. For a richer flavor, add a splash of melted butter before serving.