Instructions

1. In a measuring cup, combine cashews with boiling water, filling to 2/3 cup line. Let rest while preparing other ingredients.
2. Melt Earth Balance in a saucepan (at least 3-quart size) over medium-low heat. Add leeks, stir and cover with a lid. Cook for about 10 minutes, or until leeks are very soft, stirring occasionally. Take care not to brown the leeks as this will give soup a bitter taste.
3. Meanwhile combine lemon juice and soy milk and set aside.
4. Once leeks are soft, add stock, potatoes, bay leaf and a few twists of freshly ground black pepper to the pot and bring to boil over high heat. Once boiling, reduce to medium-low and cover with a lid; soup should be just simmering. Cook for 15 minutes or until potatoes give little to no resistance when pierced with a fork.
5. Meanwhile, dump cashew mixture into blender and blend until completely smooth; remove mixture from blender and set aside.
6. Once potatoes are done, scoop most of them out of the pot with a fork, placing them in a bowl off to the side. Remove bay leaf and then add leek and stock mixture to the blender. Blend until completely smooth.
7. Use a ricer or press potatoes through a strainer or chinois (fine mesh strainer) with the back of a spoon. Alternatively, you can blend the potatoes with the leek mixture, but the texture of the soup will be a bit “gluey” and not nearly as creamy. Another alternative is to use a potato masher and mash well, understanding that your soup will be a bit chunky if you do this. It will taste good regardless of which method you use.
8. Whisk cashew cream, soymilk mixture, and nutmeg into potatoes until smooth. Then, slowly whisk in the leek mixture. Season to taste with pepper and salt.
9. Serve right away to have slightly warm soup or chill and serve cold. Sprinkle with chives or parsley and drizzle with a bit of olive oil, if desired. Delicious served with crusty, artisan bread.