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Creamy Potato Leek Soup

Creamy Potato Leek Soup

4 servings


6 medium russet potatoes, cubed

2 leeks, white and green parts only, sliced

1/4 C cashews

1 T dill weed

1 T garlic powder

Salt and pepper



Slice white and light green part of leeks. Wash and rinse thoroughly as soil can get between them easily . Wash and scrub potatoes.


Soften leeks on medium in a little bit of water for about 5-10 minutes.
Add potatoes, spices and cover with water.
Bring to boil then reduce heat until potatoes are cooked, approx 20 mins.

Drain/scoop broth and set aside in a jar. Ladle out 2 cups of potatoes and leeks and put in blender.
Add cashews and blend, adding broth. Add more or less broth to desired consistency.

Add blended mixture back to potatoes. Stir and allow favors to combine.

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