Potato Leek Soup

By bersbear

Ingredients

• 1 pound leeks (4-5 medium sized), cleaned with dark green sections removed
• 3 tablespoons vegan butter
• Heavy pinch of smoked black pepper
• 14 ounces (approximately 6 small) Yukon gold potatoes, peeled and diced
• 1 - 16 oz package of Baby Bella mushrooms
• 1 quart vegetable broth
• 2 cups almond milk
• 1 cup raw cashews (soaked)
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives

Details

Preparation time 25mins
Cooking time 100mins

Preparation

Step 1

1. Chop the leeks into small pieces.

2. In a 6-quart saucepan over medium heat, melt the vegetable butter. Saute the mushrooms, remove from heat and set to the side. Add the leeks and a heavy pinch of smoked black pepper and let sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, appropriately 45 minutes.

4. Turn off the heat and puree two-thirds of the mixture and the raw cashews with a high powered blender until smooth. Stir in the almond milk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with mushrooms and pepper and serve.