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Soak the cashews in boiling water for about 50 minutes.
Drain. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.
Coarsely chop the potatoes, carrot and leek.
Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
Remove from the heat. Reserve 1 cup of potato chunks, if desired. Blend in a food processor until smooth, then add in the remaining chunks.
Top with chopped leeks, if desired. Enjoy!