No one will believe this thick, creamy soup isn’t packed with unhealthy ingredients. For an extra special treat, roast the onion at 400 for 30 minutes before adding it to the soup prior to blending.
yukon gold potatoes
peeled and cubed
leek (white and light green part only)
no-chicken broth or veg broth
I use almond milk
soaked 1 hour
I use a gluten-free combination flour
fresh cracked pepper
Soak cashews in water for 1 hour. Drain when ready to use.
Combine potatoes, onion, leek, garlic, carrots, broth and water in large pot. Bring to a boil and reduce heat to simmer, 20-30 minutes until potatoes are cooked through.
In a blender, combine non-dairy milk, flour, cashews, nutritional yeast, salt, garlic powder and onion powder, and 3 cups of the hot potato mixture. Blend until smooth.
Add blended liquid to soup pot, stir, and season with salt and pepper. Enjoy!!