Potato Leek Soup

Serves 4 | Prep Time: 10 minutes, Cook Time: 30 minutes


1 tbsp (15ml) extra virgin olive oil

2 cups (500ml) chopped Spanish onion

1 cup (250ml) chopped celery

4 cups (1L) peeled and chopped russet potatoes

2 cups (500ml) chopped leeks, white part only

5 cups (1.25L) filtered water

½ cup (125ml) soaked cashews

salt and freshly ground black pepper to taste

  1. Heat a saucepan over medium heat.
  2. Add the olive oil and heat until hot but not smoking. Add the onion and sauté until translucent.
  3. Add the celery, potatoes and leeks and heat, stirring often, until the vegetables begin to soften.
  4. Add the water and bring to a boil. Reduce to a simmer. Cook until the vegetables are tender.
  5. Remove the pot from the heat. Place the soup in a blender or food processor along with the cashews and purée until smooth.
  6. Strain through a fine mesh sieve and season to taste with salt and pepper.