Potato Leek Soup With Cashews

• 1 tablespoon olive oil
• 2 cups Spanish onions, chopped
• 1 cup celery, chopped
• 4 cups russet potatoes, peeled and chopped
• 2 cups leeks, chopped (use white part only)
• 5 cups water
• 12 cup cashews (soaked)
• salt and pepper, to ta

1. Heat oil over med.
2. heat.
3. Add Olive oil and heat until hot but not smoking.
4. Add onions and saute until translucent.
5. Add celery, potatoes and leeks and heat, stirring, until vegetables begin to siften.
6. Add water, bring to a boil.
7. Reduce to simmer and cook until vegetables are tender.
8. Remove from heat and put in a blender or food processor along with cashews and puree until smooth.
9. Strain thru a fine mesh sieve and season to taste.

olive oil, spanish onions, celery, russet potatoes, leeks, water, cashews, salt

Taken from www.food.com/recipe/potato-leek-soup-with-cashews-435747 (may not work)