4 Green Gourmets

Ingredients:

1 large leek, white and light green parts thinly sliced and washed
1 small onion, finely diced
1 t salt, plus a pinch

1/2 t garlic powder

1/2 t onion powder
½ C cashews, soaked
1 ½ C water
4 russet potatoes (1 lb), peeled and chopped
Black pepper
4 C+ vegetable broth

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Directions:

Saute leeks and onion with a pinch of salt and splash of vegetable broth for about 10 minutes until completely softened.

Blend cashews and water.

In a large pot, add potatoes, pepper, salt, garlic powder, onion powder, and broth. Cover and bring to a boil. 

Cook for 15 minutes, until potatoes are tender.
 

Take half of soup and blend until smooth. Pour back in pot, add cashew cream and season with salt and pepper.