easy to make / Soup like things / vegan

Joan (Isa) Does It – Creamy Potato-Leek Soup

This book, Isa Does It, has provided another amazing winter-vibe recipe.. the best Potato-Leek Soup I have ever had. Did I mention this warm potato soup is vegan? Creamy, Delicious, Yum! It’s easy to make and takes less than 2 hours if you’re making your own vegetable broth and soaking your cashews like I did.

Here is a link to the official book, which I highly recommend having a physical copy of after several successful recipe reproductions from her: Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week .

I stuck to the recipe with a few minor adjustments:
-0.7 lb finely sliced leek (instead of 1 lb called for in the book)
-1.5 cups cashew cream went into the soup (I made 2 cups as the recipe called for but didn’t feel like it needed the full 2 cups so not I have a leftover half cup in the fridge waiting for another recipe)
-dry thyme (instead of fresh thyme, because I didn’t have it, but it turned out amazing)
-used unpeeled potatoes (instead of peeling them, because I like a home-style stew)
-garnished the soup with some cooked carrots from the vegetable broth

Special Note: It is important to soak your cashews before blending them, especially if you have a low quality blender or food processor. No shame in a basic or cheap blender but you will absolutely need to soak those cashews to get a smooth cream from them. Start soaking the cashews in a bowl of water as you begin making your veggie broth or about 2 hours before you start making the soup.

This Creamy Potato-Leek Soup recipe makes 8 servings, but if you use big bowls it’s more like 4.

Ingredients for the Soup:

  • 2 tbsp olive oil
  • 1lb of finely sliced leek (1 or 2 medium leeks depending on the size)
  • 1 small-medium yellow onion finely diced
  • 1 tsp salt
  • 2lb russet potatoes (4-5 potatoes depending on the size)
  • 1/4 tsp black pepper (2 pinches or more for taste)
  • 1/2 tbsp dried thyme (or fresh if you have it)
  • 4 cups vegetable broth

Ingredients for the Cashew Cream (makes 2 cups):

  • 1/2 cup (75 grams) cashews (soaked for 2 hours in water)
  • 1 1/2 cup water

Preheat a large pot (at least 4 quarts) on medium heat with olive oil, saute the leeks and onion in the olive oil with a little bit of salt for 10 minutes. Saute until leeks are soft and onions are translucent.

Make the Cashew Cream while the onions are sauteing. Drain the water the cashews are soaking in and add them to the blender or food processor, add 1.5 cups of water and blend on low for 1 minute or until desired consistency is achieved (really really smooth).

Once the onions and leeks are ready, add: vegetable broth, potatoes, black pepper, salt, and thyme. Cover the soup and bring to a boil, once it begins to boil turn down the heart to a low simmer and cook for 15 minutes. After 15 minutes check the potatoes to be sure they are soft and tender.

Keeping the soup on low heat, mash the potatoes in the soup with a potato masher until they are very creamy and destroyed. Stir in the cashew cream and heat the soup through. Add more salt and pepper if you need it for taste. Enjoy!

*Food Allergies? If you’re allergic to cashews or have another reason for not wanting to make this because of them, just skip it! I tasted the soup before putting the cashew cream in and it was delicious! Go for it! You could always use another cream to replace the cashew cream if you wanted, just start out with a little and gradually increase the cream so you don’t mess up your amazing soup.

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