Cheese Potato and Leek Soup


1 cup cashews (soaked overnight, or for at least 1-3 hours, and drained)

1 leek, cut into ½ inch thick slices

5 cups Yukon gold potatoes, peeled and chopped into 1 inch cubes

4 cups vegetable broth

½ cup plain unsweetened almond milk

¼ cup nutritional yeast (not baking yeast)

½ tsp turmeric

Fine sea salt, to taste

Black pepper, to taste



Line a large soup pot or Dutch oven with a thin layer of water. Heat over medium-high heat. Once hot, lower the heat to medium and add slided leeks to the pan. Saute for approximately 5 minutes, adding water as necessary.

Add potatoes and vegetable broth to the pot. Turn the heat up to medium-high and bring to a boil. Once boiling, lower the heat to medium-low, cover, and simmer for approximately 15 minutes.

While the leeks and potatoes are cooking, combine soaked cashews, almond milk, nutritional yeast, and turmeric in a food processor or blender. Blend until smooth and creamy. Add additional milk, if necessary.

Once the potatoes are cooked through, use an immersion blender to puree the leeks and potatoes until smooth. 

Stir the cheesy cashew cream into the soup and mix well. Season with salt and pepper.