Step 1

Heat a large, heavy bottomed pot over medium-low. Add the vegan butter (or olive oil) and let it melt. Add the chopped leeks, garlic, and a pinch of salt. Let the leeks cook for 8-10 minutes, stirring occasionally, until soft. You don't want them to brown, so turn down the heat if necessary.

Step 2

Add the potatoes, cashews, broth, water, bay leaf, salt (if your broth is very salty, use less, you can always add more later), dried thyme, and black pepper. Cover the pot, turn the heat up and bring the broth to a boil. Turn the heat down to low and let the soup simmer for 12-15 minutes or until the potatoes are very tender.

Step 3

Remove the bay leaf and transfer the mixture to a blender, working in batches. Blend each batch for a couple of minutes until smooth and creamy.

Step 4

Serve the soup warm, with a garnish of chives and a drizzle of olive oil (if desired).