Vegan Potato Leek Soup Recipe

• Cut the root ends off of the leeks then cut them in half lengthwise. Thinly slice them and add to a large bowl of cold water and rinse well. Allow them to sit for a few minutes for the dirt particles to fall to the bottom of the bowl. Scoop the leeks out using your hands and transfer to a clean bowl.
  1 extra large leek
• Meanwhile preheat a heavy bottom stock pot over medium flame. Sauté the leeks in a light drizzle of olive oil ( use a splash of water, veggie stock or white wine for WFPB & Plantricious diets) and a pinch of sea salt until wilted and they start to caramelize at the edges. You might need to add more liquid so keep a close eye on them. (Optional: reserve about 1/3 of the caramelized leeks for garnish or to add back into the soup if a chunky texture is desired. In my opinion this really takes the soup over the top.)
  1 extra large leek
• Add the carrots, bay, thyme and cashews and give everything a good stir. Add the potatoes then pour in the vegetable stock.
  2 lb golden potatoes, 1 large carrot, 3/4 cup raw cashews or 1 cup cashew cream, 1 leaf bay, 8 sprigs fresh thyme, 7-8 cups vegetable stock
• Bring the soup to a simmer and cook about 20 minutes or until the potatoes and carrots have softened. Stir in the nutritional yeast and turmeric at this point if using it. (If a chunky texture is preferred, reserve some of the cooked potatoes and gently mash them before adding back into the soup).
  1-2 tbsp nutritional yeast, 1/2 tsp turmeric
• Carefully transfer the soup to a powerful blender and puree until smooth and creamy on the hot liquid setting. Work in batches if needed and be mindful of the escaping steam.
• Adjust seasonings to taste with sea salt and black pepper then serve garnished with the reserved caramelized leeks, scallions, chives or fresh dill. (Optional: Finish with a drizzle of cashew cream if desired).
  sea salt + black pepper to taste, caramelized leeks, scallions, fresh chives + dill, chili flakes, chive blossoms, hemp seeds etc...

Slow Cooker Method:

• Add all the soup ingredients except the herbs for garnish to a slow cooker and cook on low for 6-7 hours. Transfer to a blender and puree until smooth. Garnish with the reserved herbs and a drizzle of cashew cream.

Instant Pot Method:

• Press the saute button on the Instant Pot and when the display reads hot add a splash of veggie stock and the leeks. Stir and cook until wilted and start to caramelize at the edges.
• Add the carrots, potatoes, cashews, bay and thyme. Stir in the veggie stock. Put the lid on the pot and set the “ steam release “ knob to the “ sealing “ position.
• Press the “ Pressure Cook or Manual “ button and the “ + - “ button to choose 8 minutes. Let the pot naturally release the pressure for 15 minutes then manually release the remaining steam.
• When the pin in the lid drops you can open it and discard the bay leaf and thyme sprigs. Carefully transfer the soup to a blender together with the nutritional yeast if using and puree until smooth. Season to taste with sea salt and serve garnished with the fresh herbs. 

WFPB + Plantricious

• Omit oil and saute the leeks in a splash of water or veggie stock for compliance.