Potato leek soup

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This recipe uses cashews to make it creamy so it can be totally dairy free if preferred. It is super delicious!

  • 1/2 cup cashews

  • 1 cup water

  • 2 leeks

  • 1 tbl olive oil or butter

  • 1 lb potatoes

  • 2 cups broth

  • salt and pepper, to taste

  • 2 sprigs fresh thyme

Soak 1/2 cup cashews in a bowl of water for 30 min, drain and rinse. Blend with 1 cup water until creamy and completely smooth. Set aside.

Sautee 2 chopped leeks in about a tablespoon of olive oil until soft and wilted. Add about a pound of potatoes chopped into bite-size. Add broth to cover and a few sprigs of thyme. Bring to a boil then lower heat and simmer for 20 min or until potatoes are soft. Fish out thyme, blend everything until smooth and stir in the cashew mixture. Add salt and pepper to taste