Step 1

Place the cashews in a blender with 1/2 cup water and blend into a very smooth paste. Unless you are doing this in a high powered blender, you might need to soak the cashews for 30 minutes first.

Step 2

Heat the oil in a saucepan. Add the onions and a pinch of salt and pepper. Saute over medium-low heat, stirring frequently, until translucent.

Step 3

Add the leeks and continue to cook for another couple of minutes. Add the potatoes and stir to mix.

Step 4

Pour in the vegetable stock. You should have enough to cover the potatoes, so add more if needed. Bring the soup to a boil, cover, and cook until the potatoes are very tender.

Step 5

Let the soup cool a bit, then transfer to a blender, in batches, to puree. Add more water if you need and don't overprocess-- let the blender run for just 5-6 seconds at a time. Potatoes can turn into a gummy mess if overprocessed, so make sure you have enough liquid in your blender.

Step 6

Return the pureed soup back to the saucepan and bring to a boil. Add the cashew cream and add more salt and ground black pepper, if needed.

Step 7

Serve hot, garnish with more cashew cream or some parsley if you wish.