Irish Potato and Leek Soup with Dairy-Free Cream

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds. Add the 2 large leeks to the pot and cook, stirring occasionally, for 5 minutes, until softened and slightly translucent, ensuring they do not brown.
2. 2Add the 6 medium potatoes and the 6 cups of vegetable broth to the pot. Increase the heat to high (400°F / 200°C) and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (95°C), cover the pot, and simmer gently for 20 minutes, or until the potatoes are easily pierced with a fork.
3. 3Once the potatoes are tender, carefully transfer the hot soup mixture from the pot to a blender. Add the drained 1 cup of raw cashews, the 2 tablespoons of nutritional yeast, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper to the blender. Blend on high speed until the soup is completely smooth and creamy, being cautious not to fill the blender more than halfway and holding the lid down firmly with a towel.
4. 4Alternatively, use an immersion blender directly in the pot to blend the soup with the drained 1 cup of raw cashews, the 2 tablespoons of nutritional yeast, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper until smooth and creamy. If you used a standard blender, carefully return the blended soup to the large pot.
5. 5Heat the soup gently over low heat (70°C) for about 5 minutes, just until warmed through. Do not allow the soup to boil.
6. 6Taste the soup and, if desired, add more of the 1 teaspoon of salt or 1/2 teaspoon of black pepper. Ladle the hot soup into serving bowls. Garnish each serving with a portion of the 2 tablespoons of fresh parsley, chopped, and serve immediately.

Substitutions

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