Creamy Potato-Leek Soup

One of my favorite cookbook authors has to be Isa Chandra Moskowitz, the vegan queen of cookery! I received a pre-ordered copy of her latest book, Isa Does It, the day it came out. This book is big (like Veganomicon), has great pictures and focuses on easy recipes for everyday of the week.

While I’ve made many potato-leek soups in my day, I figured I’d try her version of a classic. Some things that were different in her take is that she used cashews. There was no need for blending anything with a machine either, which I was digging. Simple, slightly chunky (even though it is still creamy), and packed with flavor! This one is a keeper!
December 2013 4
We served it with ciabatta from our bread share with Wide Awake Bakery, a simple salad made with carrots, greens, and red cabbage from our Full Plate winter CSA, and Riesling (my wine ‘o choice)!
December 2013 5Overall, I’d rate this soup recipe 4 out of 5 carrots on the veganlicious scale! 4carrots