Easy Creamy Vegan Potato and Leek Soup (Made with Cashews, No Dairy)

The easiest creamy vegan potato and leek soup! Rich, cozy, and dairy-free thanks to cashews. Made with minimal ingredients and perfect for a chilly night in.

Ingredients

• 1 large leek
• 4-5 russet potatoes (chopped into small pieces)
• 2 cups of cooked white rice (leftover rice is fine)
• Boiling water (will need enough to fill the pot up to the ingredients)
• Vegan soup stock (I like Better Than Bullion's no-chicken stock)
• 3/4 cup raw cashews (Salted is fine, just be more mindful when adding miso or dilute the broth a bit with more water to desired saltiness)
• 2 tbsp olive oil to sauté veggies
• 2 tbsp miso paste
• 2-4 tbsp soy sauce
• 3-4 tbsp bottled lemon juice
• Optional: Dill to top the soup

Instructions

• Clean and cut the large leek 1/2 inch pieces. When you get to the leaves, you should split it lengthwise to make sure that you clean the inner layers, piece by piece (sometimes sand or dirt gets into the inner leaf layers).
• Sauté the leeks on medium/high with some olive oil and a sprinkle of salt in a large pot until they're soft and slightly charred. Since we will be blending everything, it’s ok if it’s a bit overcrowded. They will shrink a bit as you cook it.
• Add in the chopped potatoes and cashews.
• Fill the pot with boiling hot water half an inch over the veggies (ideally already pre-boiled in a kettle).
• Add in the vegan bullion cube and stir to combine.
• Simmer the soup on medium/low with no lid until the potatoes are cooked through, about 20 min.
• Season to taste with salt, pepper.
• Add 2 cups of leftover white rice.
• Immersion blend until smooth or desired texture is reached (if you’d like a few potato chunks left).
• Turn off the heat.
• Taste again and add 2-4 tbsp soy sauce.
• Add add in 2 tbsp miso (miso should be added when the broth is at a simmer or not too hot to preserve flavor and natural probiotics).
• Add additional salt and pepper to taste.
• At the very end, add in 3-4 tbsp of bottled lemon juice.
• Top with herbs like dill or additional spices to your liking.

Makes

5 meal-sized bowls

8 appetizer-sized bowls