Potato Leek & Roasted Cashew Soup

I apologize for keeping this recipe to myself for all these years. I have been making different renditions of this potato leek soup since I was in culinary school. It’s the ultimate comfort meal, and every time I make it for myself or my clients, it’s absolutely out of this world! It’s so good, but I always felt that the internet was over saturated with different potato leek soup recipes, so I kept it to myself for over a decade. Well today’s the day I show the world my yummy delicious dairy free potato leek soup.

This potato leek soup is:

• perfect for fall/winter

• easy dinner recipe

• gluten free

• dairy free

• blended & smooth

• awesome way to sneak in veggies for picky eaters

Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this amazing dinner dish!

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Makes 3-4 servings of soup

The Goods:

• 1 large onion, sliced

• 1 leek, sliced

• 1 head garlic, top cut off

• 7 golden potatoes, washed & quartered

• 3 celery stalks, sliced

• 2 large rosemary sprigs

• 1/2 cup raw cashews

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tbsp olive oil

• 28 oz veggie broth

For the beans:

• 1 can great northern beans, drained and rinsed

• 1 tsp chili oil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp granulated garlic
  

The Method:

1. Preheat oven to 425.

2. Line a large baking sheet pan with parchment paper. Add your onion, leek, garlic head, golden potatoes, celery, rosemary, cashews onto the sheet pan, then sprinkle the salt, pepper, and olive oil over all the prepped veggies, especially over the garlic head. Toss with your hands until everything is coated.

3. Bake at 425 for 30-35 minutes until the potatoes are fork tender.

4. As the veggies are roasting, grab another small baking sheet pan and line with parchment paper. Add your prepped white beans, chili oil, salt, pepper, granulated garlic onto the baking sheet and toss with your hands until everything is coated. Bake the beans at 425 for 10-15 minutes. I toss them into the oven when the other veggies are half way through cooking, so that everything finishes at the same time.

5. When the beans on the small sheet pan are crispy and the potatoes on the veggies sheet pan are fork tender, remove from heat.

6. Let the beans cool on the side, but take all the roasted veggies, rosemary leaves (not the stem) and roasted garlic cloves (not the skins) and carefully add into a high powered blender. You may want to use rubber oven gloves to squeeze out the garlic from the skin because it will be very hot.

7. Top the blender with veggie broth, and blend until fully smooth. Taste for salt.

8. You can enjoy immediately out the oven and from the blender, or you can pour the soup into a soup pot and reheat when you are ready to eat.

9. To serve, add a few ladles of soup into a bowl, garnish with sliced chives, a spoonful or two of roasted white beans, and optional to garnish with a drizzle of high quality olive oil. Enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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