Sort ingredients
caleyn
QR Code
Listen
Pdf
Add the cashews to a small bowl. Cover with water and set aside.
To a 6-quart slow cooker, add the leeks, celery, carrots, garlic cloves, potatoes, stock, and salt, stirring to combine.
Cover and cook on high for 4 hours or low for 6 hours, or until the potatoes are tender. Do not uncover during this time.
When the soup has finished cooking, drain and rinse the cashews. Uncover the soup and add the cashews, mustard, lemon juice, and butter.
Using a hand-held immersion blender, carefully blend until the soup is smooth. Alternatively, carefully ladle into a blender and blend in batches until smooth. If the soup is too thick, thin with a bit of stock or water.
Taste and add additional salt or lemon juice if desired. Serve with optional chives, lemon, and a drizzle of extra virgin olive oil.