Simple Vegan Potato & Leek Soup
I loved collecting old cookbooks and changing up the recipes to be vegan. My favorite, of course, were the soups. Nothing like getting inspired and getting new ideas from old books.
Simple, Vegan Potato & Leek Soup
2 TBSP olive oil or vegan butter
4-6 leeks
2 bay leaves
4 medium potatoes, peeled and diced
2 QT, (8 cups) vegetable broth
1 tsp fresh black pepper
1/4 tsp nutmeg
1 cup cashews, soaked in water for 3-6 hours
Salt to taste
To clean the leeks, cut off the green parts and discard (or make some soup stock). Slice in half and thinly slice the leeks. Place the sliced leeks in a large bowl of water and rub in your hand to separate the layers. The dirt that is between the layers will fall to the bottom of the bowl. Remove the leeks that are floating on top. Repeat the steps until the leeks are fully washed.
In a large pot, add oil and leeks. Cook for 7-10 min until the leeks have softened.
Add bay leaves, potatoes, and vegetable broth. Bring to boil on medium heat and turn down to a simmer for 15-20 min until the potatoes have softened.
Take out bay leaves and discard.
Place cashews with some of the broth from your soup in a high speed blender and blend smooth. Add the blended mixture back to the soup.
Puree about 2 cups of the soup or more if desired a smoother soup. Be sure not to overfill the blender, as hot soup needs room for steam.
Add nutmeg, black pepper, and salt to taste.
Store in the fridge for up to 7 days or freeze for 3-6 months in a freezer safe container.
