Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 3 garlic cloves (, minced)
  • 4 leeks (, cleaned & thinly sliced)
  • 3 cups cubed white potato (, about 2 - 3 medium russet potatoes)
  • 1/2 teaspoon sea salt & pepper
  • 4 cups vegetable broth ((low sodium if desired))
  • 2 bay leaves
  • 1/2 cup raw cashews
  • Fresh rosemary to garnish

Instruction

  • Heat the oil in large saucepan or dutch oven. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes.
  • Add the potatoes and season with salt and pepper. Saute another 2 minutes.
  • Add broth and bay leaves and stir to combine. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 - 20 minutes. Stir in cashews and cook another minute.
  • Transfer the contents of the soup into a blender. Blend on high until smooth and creamy. Pour into bowls and garnish with chopped rosemary.