Creamy Potato and White Bean Soup

IMG_7021This soup is everything! It’s creamy, indulgent, loaded with veggies, healthy, and an easy one pot meal you can make ahead on those busy weeknights! A super simple cashew cream gives this soup it’s rich and comforting goodness without the heaviness from dairy based soups. This is a MUST to make tonight!


1 TBS avocado oil

1 red onion, chopped

2 leeks, white parts only, chopped

5 cloves garlic, minced

3 carrots, peeled and chopped

4 cups potatoes, peeled and chopped

1 tsp sea salt

1/4 tsp ground black pepper

2 quarts (8 cups) vegetable broth, divided

1 15 oz can navy beans, drained and rinsed

1 cup raw cashews (soaked for 4 hours)

10 oz package frozen spinach

salt and pepper to taste


Heat oil in a large pot over medium-high heat. Add onions, and saute for 4-5 minutes, until soft. Add leeks, cook for additional 3 minutes. Next, add garlic, carrots, potatoes, salt and pepper, cooking for an additional 5 minutes. Add 5 cups of vegetable broth and beans, bring to a slow boil, then reduce heat to low and simmer for 15-20 minutes, until potatoes are soft.

In a high-speed blender, add cashews with 3 cups of vegetable broth and blend.  Add cashew cream and frozen spinach to the soup. Increase heat to medium-high. Soup is ready to serve once spinach is thawed and wilted. Add salt and pepper to taste. Maybe even a couple dashes of cayenne pepper if you like some spice!

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