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Dairy Free Potato Soup

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Recipe + Video

This divine dairy free potato soup with leeks is made without cream or gluten but it is silky creamy, nutritious and oh so flavorful.

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Ingredients

Leek Garlic Potatoes  Carrot Celery rib Cashew Vegetable stock or water sodium Yeast Broccoli Turmeric Sea salt Red pepper

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Slice the leeks into rounds and rinse well in a bowl of cold water.

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Instructions:

Preheat a heavy stock up over medium low heat with a light drizzle of olive oil. Sauté the leeks (or onion) with a pinch of salt until softened and translucent, about 15 minutes.

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Add the carrots and celery and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.

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Add the garlic, turmeric, potatoes, cashews and vegetable stock. Bring everything to a simmer, stir in the nutritional yeast, cover with a lid and cook about 20 minutes until the potatoes and cashews have softened.

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Carefully transfer the soup to a powerful blender and purée until silky smooth. (the Vitamix did an exponentially better job at this than my immersion blender).

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