Dairy-free Potato Leek Soup (Gluten-free and dairy-free)

This soup has been on my list for awhile to create. I’ve actually never cooked or experimented with leeks before so that was kind of fun to cook with something new! I knew that I wanted to make this recipe dairy-free since I don’t eat a lot of dairy. This soup is filling, creamy (eekk that word!!), and super flavorful. It’s great with the Simple Mills sea salt almond flour crackers or other crackers of your choice.

Ingredients:

3 stalks celery, chopped

3 large leeks (about 5 cups chopped), chopped (white and light green parts only)

2 tbsp avocado oil

6 small yukon gold potatoes, chopped into 1 inch pieces

6 cups chicken broth

5 garlic cloves, minced

1/2 cup raw cashews, soaked for 2-4 hours (or soaked in boiling water for 15 minutes)

1 tbsp thyme chopped

2 tsp black pepper, plus more to taste

2 tsp sea salt, plus more to taste

1 tsp apple cider vinegar

1 bay leaf

Directions:

1. Cook leeks, celery, and potatoes in avocado oil in a deep pot on medium until they start to become fragrant. Add in the garlic, stirring consistently so it doesn’t burn.

2. Place the 1/2 cup cashews in a blender with 1/2 cup of water and blend until smooth. Set aside- this will act as the “cream” for the soup.

3. Add the chicken broth, thyme, bay leaf, apple cider vinegar, salt, and pepper and let simmer for 20-30 minutes, until the potatoes become tender. Take the bay leaf out and take an immersion blender and blend the soup in the pot or transfer the soup to the blender in batches and blend until smooth. Add in the cashew “cream”.

4. Add more salt or pepper to taste if necessary and enjoy!

With love,

Ashley