Creamy potato soup

INGREDIENTS

1 leek - finely chopped sub 1 small onion if you can't find leeks

4 cloves garlic - minced

4 stalks celery - finely chopped

3 yukon gold or red potatoes - diced

1 can white beans

1 bunch chives - finely chopped

1 teaspoon smoked paprika

juice from ½ lemon

3 sprigs fresh thyme

1 teaspoon oregano

1 teaspoon salt adjust to your preference

½ teaspoon black pepper adjust to your preference

4-6 cups vegetable broth adjust to your thickness preference

1 tablespoon nutritional yeast

¼ cup cashew butter or use ½ cup soaked cashews

4 cups spinach or kale

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INSTRUCTIONS

In a large pot, heat oil over medium heat. Add onions, garlic, leeks, and celery. Saute for ~8 minutes.

Add all remaining ingredients except for the spinach and cashew butter to your pot. Bring soup to a boil and then lower to a simmer. Cook for about 20 more minutes or until potatoes are tender.

Turn of heat. Remove thyme from soup. Add 3-4 cups of soup to a blender. Add cashew butter to the blender and blend until smooth. Pour blended soup back into the soup pot. If using an immersion blender, add cashew butter to soup, stir until combined and then blend to desired thickness.

After your soup is blended add spinach and stir until wilted.

Let soup cool and serve!

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