Creamy Leek & Potato Soup

Ingredients

• 3 medium leeks (white and light green parts only), cleaned and sliced

• 2 tablespoons olive oil (or vegan butter)

• 2 cloves garlic, minced

• 4 medium pinto gold, peeled and diced

• 4 cups vegetable broth

• 1 cup unsweetened oat milk

• ½ cup raw cashews (soaked 20 minutes in hot water, optional for extra creaminess)

• 1 bay leaf

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

• Salt and black pepper, to taste

• Fresh parsley or chives, for garnish

Instructions

1. Prep the leeks: Slice lengthwise, rinse away grit, then thinly slice.

2. Sauté aromatics: Heat olive oil in a large pot over medium. Add leeks and garlic, cook 6–8 minutes until softened.

3. Simmer: Add potatoes, broth, bay leaf, and thyme. Bring to a gentle boil, then reduce heat and simmer 20 minutes, until potatoes are tender.

4. Make it creamy: Remove bay leaf. Blend soup with oat milk and cashews (if using) until silky smooth — either with an immersion blender or by transferring to a blender in batches. For a rustic feel, puree only half.

5. Finish & season: Return to pot, season generously with salt and pepper. Warm through.

6. Serve: Garnish with parsley or chives, and pair with crusty bread.

Extra twists:

• Stir in a spoonful of nutritional yeast for a subtle “cheesy” note.

• Add a pinch of smoked paprika for warmth.

• Top with crispy fried leeks or roasted chickpeas for crunch.