2 lbs Yukon Gold Potatoes, peeled and cut into 3/4 inch chunks
4 leeks, chopped
3 tbsp olive oil
salt, to taste
fresh ground pepper, to taste
7 cups of vegetable stock
1 1/2 cups of cashew cream
3 tbsp soy sauce
dash of liquid smoke
Preheat the oven to 400 degrees.
Combine the potatoes and leeks on a parchment lined sheet pan. Drizzle with olive oil, 1 tsp salt, and fresh cracked pepper. Toss to coat the vegetables evenly. Roast for 40-45 minutes. Remove from the oven.
In a medium stock pot, bring the vegetable stock to a boil. Add the potatoes and leeks. With an immersion blender, puree the soup until creamy. Add the cashew cream, soy sauce, and liquid smoke and bring to a boil over medium heat. Check for seasonings and add more salt as needed. Serve hot, topped with fresh chives.