YIELD: 4 to 6 servings | PREP TIME: 10 minutes
STOVETOP: 40 minutes | SLOW COOKER: 6 to 8 hours | PRESSURE COOKER: 20 minutes
• 2 tablespoons ghee or light olive oil
• 1½ pounds leeks (about 3 medium), white and light green parts only, cleaned and cut into ½-inch pieces
• 1 teaspoon salt
• 2 pounds russet potatoes (about 4 large), peeled and chopped
• 1 quart Roasted Vegetable Broth or Chicken Broth
• 1 bay leaf
• 1¼ cups Cashew Cream
• 1 tablespoon fresh lemon juice
• 1 batch Frizzled Leeks , for garnish
1. In a large heavy-bottomed pot over medium heat, melt the ghee. Add the leeks and salt and cook, stirring occasionally, for 10 minutes, or until very soft.
2. Add the potatoes, broth, and bay leaf and bring to a boil. Cook until the potatoes are very soft, about 30 minutes.
3. Remove the bay leaf and puree the soup in batches in a blender or with an immersion blender. Stir in the cashew cream and lemon juice and cook for an additional minute or two, just to heat through.
4. Serve garnished with Frizzled Leeks.
Slow Cooker Instructions: After completing Step 1, put the sautéed leeks in a slow cooker along with the potatoes, broth, and bay leaf. Cook on low for 6 to 8 hours, until the potatoes are very soft. Continue with Step 3.
Pressure Cooker Instructions: After completing Step 1, put the sautéed leeks in a pressure cooker along with the potatoes, broth, and bay leaf. Secure the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid. Continue with Step 3.
Nut-Free Modification: Use coconut milk or flax milk instead of cashew cream.
