Irish Potato and Leek Soup with Dairy-Free Cream

Ingredients

• 6 medium Potatoes, peeled and diced
• 2 large Leeks, thinly sliced (white and light green parts)
• 6 cups Vegetable broth
• 1 cup Cashews, raw, soaked in hot water for 30 minutes
• 2 tablespoons Nutritional yeast
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add sliced leeks and cook until softened, about 5 minutes.
3. 3Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
4. 4While the soup simmers, drain the soaked cashews and blend them with 1/2 cup of fresh water, nutritional yeast, salt and pepper until completely smooth and creamy.
5. 5Once the potatoes are tender, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
6. 6Return the soup to the pot, stir in the cashew cream, and heat through. Do not boil.
7. 7Season with additional salt and pepper to taste.
8. 8Garnish with fresh parsley and serve hot.

Substitutions

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