Creamy Potato Leek Soup

I just think it is amazing that you can get creaminess in a soup from cashews and water. That kind of blows my mind! I just put raw cashews in my food processor and grind them to powder, really, and add water, and ta-da! CREAM. This soup was really good. I mean, REALLY good! I used my immersion blender at the end, so it wasn’t totally smooth like it would be if a blender was used, but the taste was so good! I used croutons for garnish instead of chives.

rating: 9.4

Creamy Potato Leek Soup

Serves 4

Prep Time: 10 Mins. Cook time: 17 Mins. Total time: 27 Mins


2 medium potatoes
1 leek
1 onion
1/2 cup raw cashews
2 1/2 cups water
2 tsp no-chicken Bouillon
3 tbsp Earth Balance
Salt to taste
Chives for garnish


Peel your potatoes. Cube up the potatoes. The smaller you make them the less time it will take them to cook. Throw potatoes in a pot with enough water to cover. Boil for about 10 minutes or until soft. Roughly chop the onion and the white and light green part of the leek. Discard the dark green top of the leek. Heat 1 tbs of your Earth balance over med-high heat and then add onion and leek. You want them to be translucent and soft. This will take about 5 minutes. Add cashews to Vitamix or other blender (which won’t do as good of a job, sorry). Add 1/2 cup of water and blend on high for a couple of minutes. The Vitamix is so powerful that it makes ‘cream’ out of raw cashews and water. Add remaining water and butter, bouillon, potatoes, leek, onion, and salt to Vitamix and blend on high for 6 or 7 minutes, until steam is coming from the lid. Check for salt levels and add more if needed. Pour into soup bowls and top with freshly chopped chives.


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One Response to Creamy Potato Leek Soup

  1. Thanks for trying my recipe! Glad you liked it. 😀

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