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Looking for a hearty, creamy potato soup that is dairy free?

Look no further.

This recipe is like Thanksgiving in a bowl with its warm, wintery spices and grounding flavors.

An excellent recipe to take to your family get together. One that is sure to please.


1 tablespoon olive oil

4 cloves garlic, minced

1 small onion, chopped

3 large leeks, white and light green part only, thinly sliced

5 medium russet potatoes, peeled and diced

1 1/2 teaspoon thyme, dried

1/2 teaspoon rosemary, dried

2 bay leaves

5 cups vegetable broth

Salt and pepper, to taste

1-2 tablespoons lemon juice

1 cup cashew milk

Green onion, garnish


1. Once the leeks are washed and sliced, heat oil in a large pot over medium heat. Add leeks and onions

and sauté for 5 minutes.

2. After the onions are translucent, add potatoes, garlic, thyme and rosemary. Sauté for 2-3 minutes.

3. Add the vegetable broth, bay leaves, salt and pepper. Bring to a boil, reduce to a simmer and cook for

20 minutes.

4. Once the potatoes are fork tender, remove bay leaves and stir in cashew milk and lemon juice. Remove

from heat.

5. Using and immersion blender, blend the soup until creamy.

6. Serve in bowls and garnish with salt, pepper and green onions.


- Leeks love to hide dirt in them. Make sure you rinse well. If needed, chop into smaller chunks and soak

in a bowl of cool water for 10-20 minutes.

- Feel free to use a combination of russet and yellow (Yukon) potatoes.

- Use my easy zero waste vegetable broth!

- If you want to make this oil free consider using extra vegetable broth to sauté with.

- If you want your soup to be a little chunky, don't blend to smoothness.

- If you don't have an immersion blender, our into your blender in batches.

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