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Dairy Free Potato Soup
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Dairy Free Potato Soup

This divine dairy free potato soup with leeks is made without cream or gluten but it is silky creamy, nutritious and oh so flavorful. Easy and comforting, load it up with your favorite vegetables for a hearty meatless meal everyone is sure to love.
Course Soup
Cuisine American Italian
Keyword dairy free, Plant-Based, potato soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 210kcal

Ingredients

  • 1 small leek (white + pale green parts only or 1 onion) chopped
  • 4 cloves garlic minced
  • 2 lb golden potatoes scrubbed, rinsed & diced
  • 1 carrot diced
  • 1 celery rib chopped
  • 1 cup raw cashew pieces
  • 7 cups vegetable stock or water low sodium
  • 5 Tbsp nutritional yeast
  • 1 lb broccoli florets or green beans fresh or frozen
  • 1/2 tsp turmeric (optional for color, mix in with the veggie stock)
  • 1 pinch sea salt to taste
  • 1 pinch red pepper flakes

Instructions

  • Slice the leeks into rounds and rinse well in a bowl of cold water. Allow any grit/sand to fall to the bottom of the bowl then use your hands or a slotted spoon to transfer the clean leeks to a tea towel and pat dry.
    1 small leek (white + pale green parts only or 1 onion)
  • 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.
    1 small leek (white + pale green parts only or 1 onion)
  • 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.
    1 carrot, 1 celery rib
  • 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.
    4 cloves garlic, 2 lb golden potatoes, 7 cups vegetable stock or water, 5 Tbsp nutritional yeast, 1/2 tsp turmeric, 1 cup raw cashew pieces
  • 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).
  • Transfer the creamy soup back to the pot and bring to a simmer again. Add the broccoli florets or green beans, cover with a lid and cook a few more minutes until the broccoli is softened to your liking. Alternatively while your soup is cooking you can steam the vegetables to perfection then add them into the soup.
    1 lb broccoli florets or green beans
  • Taste and adjust seasoning with the sea salt. Add more vegetable stock at this point to thin out the soup if you prefer and serve with a pinch of red pepper flakes and black pepper.
    1 pinch sea salt, 1 pinch red pepper flakes

Notes

  • How do you thicken potato soup without dairy? Forget the flour, heavy cream and cornstarch thickeners, this good for you soup is made thick and insanely creamy by the magical powers of raw cashews. If you have't tried this method before prepare to have your mind blown away for real.
  • How do I thin down the soup? Simply add in a splash of veggie stock or even water and mix well until combined to your liking.
  • Leftovers - This soup reheats well on the stove top or microwave and can be frozen up to 4 months in freezer safe glass containers. Remember to thaw it out in the fridge or room temperature before reheating with your favorite method.
  • The Veggies - You can cook those straight in the soup after blending but I prefer to steam them to perfection then add them to the pot of soup. Your call!

Nutrition

Calories: 210kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 49mg | Potassium: 834mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1633IU | Vitamin C: 74mg | Calcium: 60mg | Iron: 3mg