Total Time: 1 hr 40 min

Prep: 25 min

Cook: 1 hr 15 min

Yield: 6 servings


1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons vegan butter
Heavy pinch kosher salt (I used smoked pepper instead)
14 ounces, approximately 6 small, Yukon gold potatoes, peeled and diced small
One 16oz package of baby Bella Mushrooms
1-quart vegetable broth
2 cups almond milk
1 cup raw cashews (soaked)
1/2 teaspoon white pepper
1 tablespoon snipped chives


Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the vegan butter. Sauté the mushrooms and remove and set to the side then add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree 2/3 the mixture and the raw cashews with an immersion blender (Vita-Mix) until smooth. Stir in the almond milk and white pepper. Taste and adjust seasoning if desired.

Sprinkle with mushrooms and pepper and serve!