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Export 6 ingredients for grocery delivery
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.
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