If you’re looking to make a change in your body composition, then you may be leery of white potatoes. But they can be fine if you eat them in moderation. And if you use nut milks, you can still enjoy a deliciously creamy soup without the downsides of dairy. This potato leek soup uses cashew milk to achieve that satiating and authentic “soup” feeling.
I love making and eating this simple potato leek soup throughout the fall and winter, but if you get the craving, you can also serve this cold in summertime.
If you use nut milks, you can still enjoy a deliciously creamy soup without the downsides of dairy. This potato leek soup uses cashew milk to achieve that satiating and authentic “soup” feeling.
- 3 cups potatoes with skin if organic
- 2 Tbsp butter
- 5 leeks but not the dark green part
- 1 quart organic chicken broth
- 1 cup cashew milk check your ingredients or make your own
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tsp salt
Peel potatoes, unless they are organic. Slice potatoes thinly and set aside.
Wash and slice the leeks thinly and discard the fibrous dark green parts.
In a large soup pot over low flame, heat up the butter and saute the leeks until wilted.
Add the chicken broth and potatoes, and simmer until the potatoes are tender, about 20-25 minutes.
With an immersion blender, puree the soup. If you don't have an immersion blender, wait until the mixture cools, transfer to a food processor or blender, and puree. Return to the pot.
Once the mixture is pureed, add in 1 cup of cashew milk. Stir it in and add in the garlic, salt, and pepper.
Stir, adjust seasonings, and serve hot. Feel free to garnish with your favorite topping (I used a bit of sage in the photo above).
It can be hard to find store-bought cashew milk without extra junk in it. You may want to experiment with making your own cashew milk. There are many, many recipes online, but here is one example you might try.