Ingredients
1 medium onion, diced
2 stalks celery, diced
4-5 cups Yukon potatoes, diced
1 tsp. paprika
6 cloves garlic, minced
2 cups vegetable broth, divided
2 cups almond milk, unsweetened
3 cups corn, frozen or fresh
2 tsp. nutritional yeast, or to taste
1 tsp. salt, or to taste
1 cup cashews, soaked in water two hours
1-2 medium leeks, sliced
Process
In medium stockpot sauté onion and celery in small amount of water or oil for seven minutes. Add potatoes and paprika; sauté seven minutes, stirring occasionally. Add garlic; cook one minute. Add one cup broth, almond milk, corn, nutritional yeast and salt. Simmer, covered, for 15-20 minutes or until potatoes are tender. Drain and blend cashews and one cup broth until creamy; add to potatoes. For a creamier texture, blend half of potato/corn mixture; add back into pot. Stir in leeks; heat 2 minutes. Warm and satisfying!