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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 tbl olive oil
  • 1 lb potatoes
  • 2 cups vegetable broth
  • salt and pepper, to taste
  • 2 sprigs fresh thyme


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

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