Vegan Potato Leek Soup Recipe

Creamy Vegan Potato Leek Soup that is made without cream but using magical cashews instead. It’s dairy free, gluten free, good for you deliciousness with lovely notes of fresh thyme and bay simmered in a homemade veggie stock. Instant pot and slow cooker methods included.

Ingredients:

leek

golden potatoes

carrot

cashews or cashew cream

bay leaf

thyme

vegetable stock

turmeric

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.

Meanwhile preheat a heavy bottom stock pot over medium flame. Sauté the leeks in a light drizzle of olive oil and a pinch of sea salt until wilted and they start to caramelize at the edges.

Swipe Up for the Full Recipe!

Visit Veggie Society for more delicious recipes!