Cheesy Leek and Potato Soup

This vegan cheesy leek and potato soup is a great seasonal meal: it’s comforting, it’s easy to make, it’s packed with fall flavors, and of course, it is absolutely delicious!

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Cheesy Leek and Potato Soup

Cheesy Leek and Potato Soup


Ingredients

Scale

Leek and Potato Soup

  • 2 leeks
  • 1 tbsp coconut oil
  • 3 (500g) potatoes, medium-sized, chopped into chunks
  • 3 cups water

Cheesy Cashew Cream Sauce

  • 1/3 cup raw cashews, soaked overnight
  • 1 cup unsweetened almond milk
  • 3 garlic cloves
  • 1 tsp salt
  • 1/4 cup nutritional yeast
  • 3/4 tsp dijon mustard
  • 3/4 tsp apple cider vinegar
  • 3/4 tsp cumin

Topping

  • 1/4 cup pumpkin seeds
  • 1 sprig fresh rosemary
  • 1 tsp coconut oil
  • pinch salt

Instructions

  1. Chop leeks into roughly 1-inch pieces and wash thoroughly. (Discard tough green ends). Add leeks to a large pot with coconut oil and bring to medium-high heat. Cook leeks, stirring often until soft and wilted (10 mins).
  2. Add chopped potatoes and stir mixture until potatoes have softened slightly (10 mins). Pour in water and simmer veg on low heat until potatoes are soft and tender. (15 mins).
  3. Make Cashew Cheese Sauce. In a blender add soaked cashews (strained), almond milk, garlic cloves, salt, nutritional yeast, dijon mustard, apple cider vinegar and cumin. Blend until smooth. Pour cheese sauce into a bowl, or jug (as you will need the blender for the soup. No need to wash it out).
  4. Add soup to blender and blend until smooth. Pour back into saucepan along with cheese sauce. Stir to combine. Warm on low heat.
  5. Add coconut oil to a small skillet with pumpkin seeds and a pinch salt. Bring to medium-high heat and toast pumpkin seeds until browned and perfumed, (approx. 5 mins). Finish by adding rosemary and fry for 5 seconds on each side.
  6. Divide leek and potato soup into bowls and top with fried rosemary and pumpkin seeds. 

Notes

Find more of Hannah’s recipes at Two Spoons@twospoons.ca.

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