Creamy and deeply satisfying, this Vegan Potato Leek Soup is pure comfort in a bowl. Including a big handful of kale adds a punch of color, texture, and nutrition. With a flavor that is reminiscent of Irish colcannon, you can't go wrong with this cozy soup. Best of all? It's ready in just 30 minutes.
½cupcashewssoaked in hot water for 10 mins, then rinsed
½cupwater
Scallions for topping
Instructions
Heat oil in large pot. Add leeks and garlic and cook until onions are translucent (3-5 mins). If you're not using oil, saute in a little bit of water
Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).
While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.
Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.
Add kale to soup and cook for a few minutes until kale is done to your liking.
Add cashew cream to pot and stir until fully combined and cook for another few minutes.
Top with scallions and enjoy!
Notes
See FAQ section for how to make the soup in an Instant Pot or Crockpot.
I use a high-speed blender like a Vitamix when blending the cashews. While a powerful blender is well worth the investment, I know they're pricey. If you don't have one on hand, soak your cashews in hot water for about 4 hours before adding them to a regular blender.
Soup will last for up to a week in the refrigerator or up to three months in the freezer.