4 leeks
6 red potatoes, washed and
chopped
Olive oil
1/2 cup raw cashews soaked in
water for at least an hour or longer
3 tbsp nutritional yeast
Bottle of Beer (we used an organic
heffeweizen called Pinkus)
Water
Salt and Pepper
Trim dried tops and root bottoms
of leeks. Take off the outer layer. Slice lengthwise and wash. Chop leeks from
white to green. Coat cast iron pot/skillet with olive oil. Cast iron adds great
flavor and iron, you can use a regular pot though. Add leeks and sauté with 1 tbsp high quality
salt. Add potatoes. When leeks are close to soft, if in a skillet, transfer to
a pot. Add beer. Add enough water to cover the vegetables. Boil till potatoes
are soft. Pour some broth or water into a blender with cashews and nutritional
yeast, blend till creamy. Add the soup to blender and blend till creamy. Add
pepper as desired and voila.
This was modified from another
recipe. I modify most recipes.
