Vegan Potato Leek Soup
This potato leek soup tastes rich and creamy but is completely dairy-free! Blended cashews are the secret to its decadent taste.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 leeks white and light green parts thinly sliced and rinsed (3 1/2 cups)
- ½ cup celery chopped
- ½ cup carrots chopped I scrubbed and left the peels on
- ½ teaspoon kosher salt plus additional to taste
- Freshly ground black pepper to taste
- 3 cloves garlic minced
- 1 ½ pounds Yukon gold potatoes chopped I scrubbed left the peels on
- 4 cups vegetable broth
- 1 can artichoke hearts 14 ounces drained and chopped
- ½ cup raw cashews
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon capers
- 3 tablespoons fresh lemon juice divided
- ½ –1 cup water
- ¼ cup fresh dill chopped plus extra for garnish
- ¼ cup fresh chives chopped plus extra for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the leeks, celery, carrots, salt, and a few grinds of black pepper. Sauté, stirring occasionally, until the vegetables begin to soften, 8 to 10 minutes, turning down the heat if they start to over-brown.
- Add the garlic and sauté for 1 minute more. Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes.
- Let cool slightly, then transfer half of the soup to a blender, along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice. Puree until smooth, and then pour the mixture back into the soup pot. Stir in the water as needed to reach your desired consistency. (I love a super thick soup, so I used closer to 1/2 cup.) Add the dill, chives, and remaining 2 tablespoons lemon juice. Season to taste with salt and pepper.
- Garnish with more dill, chives, and a drizzle of olive oil. Enjoy!
Notes
- TO STORE: Leftover soup can be stored in the fridge for up to 4 days.
- TO REHEAT: Warm gently on the stovetop or in the microwave until steaming.
- TO FREEZE: Avoid freezing (see blog post above for reasons why).
- TIP: Don't skip the fresh herbs! They make the soup taste incredibly fresh and are well worth it here.
- SOURCE: Shared with permission from Love and Lemons Every Day
Nutrition
Serving: 1 (of 6)Calories: 236kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gPotassium: 724mgFiber: 4gSugar: 6gVitamin A: 3126IUVitamin C: 35mgCalcium: 63mgIron: 3mg
