🙞 Potato Leek Soup

Ingredients

• 3 leeks
• ½ cup celery
• ½ cup carrot
• ½ tsp salt
• 3 cloves garlic
• 1 ½ pound Yukon Gold potatoes
• 4 cups vegetable broth
• ½ cup raw unsalted cashews or peanuts
• 3 tbs lemon juice
• ½-1 cup water
• ¼ cup dill weed
• ¼ cup chives
• 2 tbs Olive oil
• Black pepper

Equipment

• Stock pot
• Immersion blender

Preparation

• Clean and dice potatoes, carrot, and celery
• Mince garlic cloves
• Roughly crush, grind, or chop cashews

Instructions

1. Saute leeks, celery, carrots, salt, and pepper until vegetables soften, reducing heat if vegetables start to brown
2. Add garlic and saute until fragrant
3. Add potatoes and broth, then bring to a boil
4. Simmer uncovered for 15-20 minutes
5. Add cashews and 1 tbs lemon juice, then blend to desired consistency using immersion blender
6. Add dill, chives, and remaining lemon juice, then stir to combine and distribute

Notes

Original recipe called for the addition of:

• 1 can artichoke hearts, drained and chopped
• 1 ½ tbs Dijon mustard
• 1 tbs capers

These have been removed for the sake of simplicity and availability, but would make a more complex and flavorful soup.

Garnish with dill, chives, and/or olive oil.