Vegan Potato Leek Soup
Serves 5
10 mins prep
30 mins cook
40 mins total
This thick and creamy Vegan Potato Leek Soup is hands down my favorite soup recipe. It's dairy-free and comes to life from chopping board to bowl in just 40 minutes using a base of Yukon gold potatoes, fresh leeks, and cashews for flavor and richness. You'll wanna bookmark this one!
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Sauté potatoes, leeks, celery and garlic with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.
Add broth, thyme, bay leaf and salt and bring to a rapid boil. About 5-7 minutes.
Once it boils, cover, reduce to a low simmer and cook for about 15 minutes until potatoes are soft and can be pierced with a fork.
Get out the thyme and bay leaf, then carefully put the soup in a blender with the cashews and lemon and blend. It will be hot so be extra cautious.
Add back to the pot if using a blender and stir in the pepper.
Serve with toppings of choice!
