30-Minute Creamy Vegan Potato Leek Soup with Cashews

This vegan leek and potato soup is comforting and adored by all eaters. It's a nourishing soup made with simple ingredients: leek, potato, celery, and cashews for a creamy finish. A perfect soup for lunch or a light dinner.

Course dinner, Main Course, Main Dish, Soup

Cuisine 1 pot, gluten-free, grain-free, refined-sugar free, soy-free, sugar-free, vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 214kcal

Author Hannah Sunderani

Ingredients

3 tbsp olive oil more for drizzling
3 cloves garlic
3 leeks white and light green parts only, chopped
3 celery stalks chopped
7 cup vegetable broth more if desired
2 lb russet potatoes peeled and cubed
1/2 cup raw cashews
2 bay leaves
1 1/2 tsp herbes de Provence (or fresh thyme leaves)
1 1/2 tsp sea salt
1/2 tsp ground coriander
1/4 tsp ground pepper

US Customary - Metric

Instructions

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).
Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.
Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).
Serve the soup in bowls with a drizzle of olive oil. We like to serve alongside bread, toasted and slathered with vegan butter!

Notes

This soup will keep for one week. Store in the fridge in an air tight container.

You can also freeze this soup, however it will change the consistency to an ultra thick soup. When thawed, scoop the desired amount into bowls and add a few splashes of water. Heat in the microwave for 2 minutes and stir everything to combine.

Nutrition