#20 Creamy Potato Leek Soup Ⓥ

About the dish:

Creamy and healthy Vegan Potato Leek Soup. Made with just 10 ingredients, this soup is packed with flavor, super creamy without using any butter or milk. 

Done in 40 minutes.





  • 2 tablespoons olive oil 
  • 3 garlic cloves, minced 
  • 4 leeks, cleaned & thinly sliced 
  • 3 cups cubed white potato, about 2-3 medium russet potatoes 
  • 1/2 teaspoon sea salt & pepper 
  • 4 cups vegetable broth (low sodium if desired) 
  • 2 bay leaves 
  • 1/2 cup raw cashews 
  • Fresh rosemary to garnish 



1. Heat the oil in large saucepan or dutch oven. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes. 

2. Add the potatoes and season with salt and pepper. Saute another 2 minutes. 

3. Add broth and bay leaves and stir to combine. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15-20 minutes. Stir in cashews and cook another minute. 

4. Transfer the contents of the soup into a blender. Blend on high until smooth and creamy. Pour into bowls and garnish with chopped rosemary. 


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