Swiss Potato and Leek Soup (Vegan)

Ingredients

• 2 lbs Potatoes (peeled and cubed)
• 2 medium Leeks (sliced, white and light green parts only)
• 6 cups Vegetable Broth
• 1 cup Raw Cashews (soaked in hot water for 30 minutes)
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon White Pepper
• 2 tablespoons Fresh Chives (chopped, for garnish)

Instructions

1. 1Place 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F/175°C).
2. 2Add the 2 medium leeks, sliced, to the pot. Cook, stirring occasionally, until they are softened and look translucent, about 5 minutes. Do not let them brown.
3. 3Add the 2 lbs of potatoes, peeled and cubed, and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
4. 4While the soup simmers, drain the 1 cup of raw cashews that have been soaking. Carefully scoop out 1 cup of the hot soup from the pot and add it to a blender along with the drained cashews. Blend on high speed until the mixture is completely smooth and creamy. This may take 1-2 minutes.
5. 5Pour the smooth cashew cream mixture back into the large pot with the rest of the soup. Stir well to combine everything thoroughly.
6. 6Season the soup by stirring in the 1 teaspoon of salt and the 1/2 teaspoon of white pepper. Taste and add more salt or pepper if you think it needs it.
7. 7Serve the Swiss Potato and Leek Soup hot. Garnish each serving with the 2 tablespoons of fresh chives, chopped.

Substitutions

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