Creamy Potato Leek Soup with Smoky Shiitake Bits

This potato leek soup is healthy and delicious… no butter or heavy cream needed! And it’s topped with salty, smoky mushroom bits that you can make while the soup is cooking! I highly recommend investing in an immersion blender. They are inexpensive and come in so handy with dishes like this!

CreamyPotatoLeekSoup - 1 (6)5 cups veggie broth or water (I use half of each)
1 cup unsweetened almond milk
4 large potatoes, peeled and chopped
2 leeks, cleaned and sliced
2 Tblsp olive oil
Spices – Salt, pepper, garlic powder, onion powder
Herbs – Dried parsley, ground thyme, bay leaf

Mushroom bits:
1 pkg shiitake or cremini mushrooms, cleaned and sliced thin
1 Tblsp tamari or soy sauce
1 tsp olive oil
1/8 tsp smoked sea salt

CreamyPotatoLeekSoup - 1 (2)Clean leeks by first cutting off tough dark green parts and bottoms
Slice in half lengthwise and run under cold water, being careful to clean out any dirt or sand in the layers
Chop white and light green parts
Saute in 2 Tblsp olive oil until soft and slightly caramelized

While leeks are sauteing, bring veggie broth/water plus herbs and spices to boil
Add chopped potatoes and cook approx 15 min until tender
Add sauteed leeks
Simmer 5-10 more min
CreamyPotatoLeekSoup - 1 (3)Puree with immersion blender or in food processor
Stir in unsweetened almond milk

Mix sliced mushrooms with other ingredients listed for mushroom bits
Heat 1 Tblsp of oil in a skillet and saute mushrooms for 10-12 min, tossing occasionally
Drain on paper towel

 

 

CreamyPotatoLeekSoup - 1 (5)Serve soup topped with mushroom bits and dried/fresh parsley or chives!

Creamy Vegetable Soup

In my last post, I described how to make “cashew cream” for vodka-tomato-cream sauce. The recipe only used one cup (or half) of the batch of cashew cream, so here is another recipe that you can use with the other half! This recipe is so easy and also creamy and full of flavor! You can use any combo of veggies that you like. I like broccoli, cauliflower and carrots, but you can use potatoes, sweet potatoes or others as well! This soup is also a perfect use for an immersion blender… you can blend it smooth in seconds!

HCV_CreamyVegSoup - 1
6 cups veggie broth/water
Small bunch broccoli, chopped
Small bunch cauliflower, chopped
2 carrots. chopped
1 cup cashew cream (see below)
Salt, pepper, onion powder, garlic powder
Thyme, sage, parsley

Cashew cream:
1 cup unsalted cashews, soaked for a few hours
1 cup unsweetened almond milkHCV_CreamyVegSoup - 1 (1)
1 Tblsp lemon juice
1/2 tsp apple cider vinegar
1/2 tsp salt
Garlic powder

Drain cashews and blend all ingredients for cashew cream in food processor until smooth
(Makes 2 cups)

Bring veggie broth/water to a boil.
Add chopped veggies.
Add herbs and spices.
Simmer until veggies are soft 10-15 min.HCV_CreamyVegSoup - 1 (2)

Remove from heat and blend with immersion blender until smooth. Stir in 1 cup cashew cream and simmer a few more minutes.

This soup is so creamy, and is a beautiful, vibrant green!

HCV_CreamyVegSoup - 1 (4)