Potato Leek Soup

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Ingredients

• 2 tbsp olive oil
• 1 large leek (about 1 lb), thinly sliced
• 1 small onion, finely diced
• 1 tsp salt, plus a pinch
• 1/2 cup cashews, soaked for 2+ hours
• 1 1/2 cup water
• 2 lbs russet potatoes, cubed
• 1/4 tsp ground pepper
• 1 tbsp fresh thyme, plus more for garnish
• 4 cups vegetable broth

Steps

• Heat the oil in a large soup pot, and sauté the leeks and onion with a pinch of salt until soft, about 10 minutes.
• In the mean time, puree the cashews and water in a food processor until very creamy.
• Add the potatoes, salt, pepper, thyme, and broth to the pot and bring to boil.
• Simmer, uncovered, for about 15 minutes, until the potatoes are soft.
• Puree with an immersion blender until the soup is creamy, and then stir in the cashew cream.