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Potato Leek Soup with Cashew Cream

Potato Leek Soup with Cashew Cream

Image credit to: Victoria M.


  • 1/2 cup cashews
  • 1 cup water
  • 2 leeks
  • 1 Tbsp olive oil
  • 1 lb potatoes
  • 2 cups vegetable broth
  • salt and pepper, to taste
  • 2 sprigs fresh thyme


Soak 1/2 C cashews in a bowl of water for 30 min, drain and rinse. Blend with 1 C water until creamy and completely smooth. Set aside.

Sautee two chopped leeks in about a tablespoon of olive oil until soft and wilted.

Add about a pound of potatoes chopped into bite size. Add salt, pepper and veggie broth or water to cover and a few sprigs of thyme. Bring to a boil then lower heat and simmer for 20 min or until potatoes are soft.

Fish out thyme, blend everything until smooth and stir in the cashew cream. Voila!!

Submitted by Victoria M. (customer)