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Vegan Potato Leek Soup with Cashew Cream

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Vegan Potato Leek Soup with Cashew Cream

A Creamy, Comforting Delight Without the Dairy

Oh, how I adore a good potato leek soup! There’s just something so wonderfully soothing about that rich, velvety texture and subtle, earthy flavors. But traditionally, this cozy classic gets its creaminess from heavy cream or whole milk – not exactly the healthiest of options.

That’s why I’m thrilled to share my recipe for a dairy-free version that’s just as luscious and satisfying. The secret? Cashews! By blending up a simple cashew cream, we can achieve that same luxurious mouthfeel without any of the lactose or saturated fat. And don’t worry, you won’t taste a hint of coconut – the cashews blend in seamlessly for a neutral, creamy base.

Home Cooking Rocks is all about turning classic comfort foods into plant-based masterpieces, and this soup is a prime example. With just a handful of simple, wholesome ingredients, we’ll create a dish that’s not only good for you, but wonderfully satisfying too.

The Superstars of This Soup

Now, let’s talk about the stars of the show – leeks and potatoes. These humble veggies are the foundation of this soup, and they bring so much to the table.

Leeks are part of the allium family, which includes garlic, onions, and shallots. They have a wonderfully delicate, almost sweet flavor that pairs beautifully with the starchiness of potatoes. And beyond just tasting great, leeks are packed with all sorts of nutritional benefits. They contain sulfur compounds that can help lower blood pressure and cholesterol levels, protect against certain cancers, and even support eye health. Not bad for such an unassuming ingredient, right?

As for the potatoes, I always reach for Yukon Golds. Their creamy, starchy texture is perfect for blending into a silky smooth soup. Plus, you don’t even have to peel them – just a quick rinse and they’re ready to go. Russets would work in a pinch, but they tend to be a bit drier and chunkier, which might not give you that coveted velvety mouthfeel.

Let’s Get Cooking!

Okay, are you ready to dive in and make this dreamy dairy-free delight? It’s actually remarkably simple, I promise. Let’s start by sautéing the leeks and garlic in a bit of olive oil or vegan butter. We want to let them soften and develop that lovely, sweet aroma before adding the potatoes, broth, and seasonings.

While the soup simmers away, we’ll blend up that cashew cream. Just soak some raw cashews in hot water for 20-30 minutes, then drain and blitz them with a splash of water until silky smooth. Once the potatoes are fork-tender, we’ll stir in the cashew cream and let it all meld together into velvety perfection.

The final step is to blend the whole mixture – either with an immersion blender right in the pot, or carefully in batches in a standard blender. Just be sure to vent the lid to let the steam escape, otherwise you might end up with a soup explosion on your hands!

Ingredient Amount
Leeks, sliced 3 cups
Garlic, minced 3 cloves
Yukon Gold potatoes, chopped 3 lbs
Vegetable broth 4 cups
Raw cashews 1/3 cup
Water 2/3 cup
Fresh thyme 2 tbsp
Bay leaves 2
Salt and pepper To taste

And that’s it! In just about 30 minutes, you’ll have a pot of silky smooth, creamy vegan potato leek soup that’s sure to satisfy. Ladle it up, garnish with a sprinkle of fresh thyme or chives if you’re feeling fancy, and enjoy every last comforting spoonful.

The Ultimate Cozy Comfort Food

There’s just something so wonderfully soothing about a steaming bowl of potato leek soup on a chilly day. The velvety texture, the earthy aromas, the way it warms you from the inside out – it’s the ultimate in comfort food bliss. And this dairy-free version is every bit as indulgent and satisfying as the original, but without any of the heaviness.

Honestly, I could probably eat this soup year-round, but there’s something extra special about it during the colder months. Maybe it’s the way the fresh thyme and bay leaf notes transport me to a cozy cabin in the woods. Or perhaps it’s the comforting memories it evokes of sipping soup by the fireplace as the snow falls outside.

Whatever the reason, this vegan potato leek soup has become a firm favorite in my household. It’s the perfect thing to whip up when you’re craving something nourishing and nostalgic. And the best part? It comes together in just about half an hour, with minimal fuss. So you can enjoy all the comfort without any of the hassle.

So the next time you’re in the mood for a warm, soul-soothing bowl of soup, give this recipe a try. I have a feeling it’s about to become a new staple in your kitchen too. Bon appétit, my friends!


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