Cashew Milk Potato Leek Soup

By January 10, 2018Recipes
Cashew Milk Potato Leek Soup Reading Time: 2 minutes

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.

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Cashew Milk Potato Leek Soup
Cashew Milk Potato Leek Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

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.

Category: Side Dish, Soup, Vegetarian
Compliance Level: Kickstart, Lifestyle
Servings: 6
Author: Alma Schneider
Ingredients
  • 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
Instructions
  1. Peel potatoes, unless they are organic. Slice potatoes thinly and set aside.
  2. Wash and slice the leeks thinly and discard the fibrous dark green parts.
  3. In a large soup pot over low flame, heat up the butter and saute the leeks until wilted.
  4. Add the chicken broth and potatoes, and simmer until the potatoes are tender, about 20-25 minutes.
  5. 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.
  6. Once the mixture is pureed, add in 1 cup of cashew milk. Stir it in and add in the garlic, salt, and pepper.
  7. Stir, adjust seasonings, and serve hot. Feel free to garnish with your favorite topping (I used a bit of sage in the photo above).
Recipe Notes

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.

Alma Schneider
Alma is a Licensed Clinical Social Worker, cooking coach, and food blogger. She is the founder of Take Back the Kitchen, a lifestyle program created to help people recognize and overcome common and unique obstacles to planning and preparing healthy meals. Alma provides demonstrations, workshops, and speaking engagements for individuals and non-profits, as well as for corporate wellness workshops, lunch and learns, and company retreats.

Alma has presented at TEDx and is the recipient of The American Red Cross award for Community Service. She has been featured on the Today Show, TV Land, CBS News and is a frequent contributor for CBS local.com, Diabetic Lifestyle, and Knowmore.tv. She has been featured in Family Circle Magazine, Family Fun Magazine, and numerous other websites and publications. Her syndicated recipe column appears in more than twenty print and online newspapers. Alma has been on the Whole Life Challenge for a year and a half and has never felt better.

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