Potato leek soup

By Wendy Andresen | Nov 28, 2018
Photo by: Wendy Andresen

Maybe this should actually be called leek potato soup, since it contains a preponderance of leeks. By whatever name, this soup is perfectly balanced, with a rich, creamy texture and excellent nutritional value. You might note that many of my recipes use cashews. They are 10 percent starch, which serves as a thickener, and they also offer the same health benefits as other types of nuts. Here they substitute for the heavy cream that many such soup recipes require.


8 cups chopped leeks, well washed and dark green parts removed

3 cups peeled, cubed potatoes

2 cloves garlic, minced

4 cups vegetable broth

1/2 tsp. dried thyme

1/4 tsp. nutmeg

1 bay leaf

1 cup nondairy milk

1/2 cup whole raw cashews

Salt and pepper to taste

Parsley for garnish


1. In a soup pot, combine leeks, potatoes, garlic, vegetable broth, thyme, nutmeg and bay leaf.

2. Bring to a boil and then reduce heat to low. Continue to cook and stir occasionally until vegetables are completely tender, half an hour or more.

3. Meanwhile, place nondairy milk and cashews in a high-speed blender or smoothie maker and process for at least two full minutes, until completely smooth and creamy.

4. When vegetables are completely tender and falling apart, remove the bay leaf, add the blended cashews and nondairy milk, salt and pepper.

5. Use an immersion blender to bring the whole batch together until it’s totally smooth and creamy. Maybe you like a few lumps for texture, or maybe not. You could transfer the soup to a blender instead, but if you cook often, an immersion blender is indispensable in your arsenal. They’re also relatively inexpensive, as small appliances go. Have you started your Christmas list yet?

6. Add more salt and pepper if needed, and you’re ready to go. How about a spring of parsley for garnish, or you could get creative with croutons, crispy fried onions, chives, or other herbs.

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