Potato Leek Soup with Cashew Cream

• 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!!