The Picky Eater

0 Sauté potatoes, leeks, celery and garlic with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.
1 Add broth, thyme, bay leaf and salt and bring to a rapid boil. About 5-7 minutes.
2 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.
3 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. 
4 Add back to the pot if using a blender and stir in the pepper.
5 Serve with toppings of choice!