Make creamy vegan potato leek soup in the Instant Pot or on the stovetop. Either way, this recipe is super simple to make, and you are going to love it!
2leekssliced into ½" pieceswhite part only (see note)
1teaspoonfresh thyme leavesdiscard the stems, plus extra for garnish
Instructions
Make the Cashew Cream
Soak the cashews for 10-15 minutes in enough hot water to cover, then drain them. (See note on soaking times)
Add the cashews to a blender with the ½ cup of water. Puree until completely smooth, then set the cashew cream aside while you prepare the rest of the soup.
Make the Potato Leek Soup in the Instant Pot
Combine all of the remaining ingredients in your Instant Pot. Cook at high pressure for 5 minutes, then do a 10-minute natural release.
After the cooking time is done, use an immersion blender to puree the soup (see note) until it's completely smooth, then stir in the cashew cream. Serve hot with a few thyme sprigs for garnish.
Make the Potato Leek Soup on the Stove
Combine all of the remaining ingredients in a soup pot on the stovetop. Bring the ingredients to a boil, stirring to dissolve the broth cubes in the water. Then, reduce the heat and simmer, covered, for 15-20 minutes, until the potatoes are fork-tender.
After the cooking time is done, use an immersion blender to puree the soup (see note) until it's completely smooth, then stir in the cashew cream. Serve hot with a few thyme sprigs for garnish.
About the Cashews: You can use raw OR roasted cashews for this recipe. If you are using roasted cashews, soak for 15 minutes. Raw cashews can soak for just 10 minutes.
About the Leeks: Be sure that you thoroughly clean your leeks! After you slice them, separate the rounds into a bowl of water to clean them. Transfer the cleaned pieces from the bowl to your colander, and rinse again. Leeks hold a lot of sandy grit, and you don't want any of it in your soup.
To Puree the Soup Without an Immersion Blender: If you don't have an immersion blender, you can puree the soup in batches in an upright blender. Just allow the soup to cool a bit before blending, then warm it back up on medium heat after you transfer it back to the pot.