Velvety Sweet Potato & Leek Soup with Cashew Cream

1. Warm Olive Oil

Begin by warming the olive oil in a medium saucepan over medium heat until it shimmers.

2. Cook Leeks

Once the oil is ready, add the chopped leeks and ½ teaspoon of kosher salt to the saucepan. Cook the leeks for about 20 minutes, stirring occasionally, until they are tender but not browned.

3. Add Stock and Sweet Potatoes

Next, pour in the vegetable stock and add the thinly sliced sweet potatoes to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for approximately 30 minutes, or until the sweet potatoes are tender.

4. Puree Soup

Once the sweet potatoes are tender, carefully transfer the soup mixture to a blender in batches and puree until smooth.

5. Add Cashew Cream and Vinegar

Return the pureed soup to the saucepan and stir in the cashew cream and rice vinegar.

6. Season Soup

Season the soup with kosher salt and freshly ground white pepper to taste. Taste the soup and adjust the seasoning as needed to balance the flavors.

7. Warm and Serve

Warm the soup gently over low heat, making sure not to bring it to a boil, to maintain its smooth and velvety texture.