Potato Beer Leek Soup

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.