Step 1

Heat oil in large pot. Add leeks and garlic and cook until onions are translucent (3-5 mins). If you're not using oil, saute in a little bit of water

Step 2

Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).

Step 3

While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.

Step 4

Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

Step 5

Add kale to soup and cook for a few minutes until kale is done to your liking.

Step 6

Add cashew cream to pot and stir until fully combined and cook for another few minutes.

Step 7

Top with scallions and enjoy!