Vegan Vichysoisse

• 2 tablespoons Olive Oil
• 6 Leeks, green tops removed, sliced into rings
• 1 Yellow onion, small diced
• 1 tablespoon Fresh Thyme
• 4 Small Russet or 6 Yukon Gold Potatoes, Peeled and medium dice
• 1 Bay Leaf
• 2 quarts Vegetable Stock
• 1 quart Cashew Milk
• Salt and Pepper, to tase
• 1/4 cup Chives, minced into small rings

1. In a large stock pot, heat olive oil over medium heat. Once hot, saute leeks and onions until softened, about 5 minutes. Add in fresh thyme and a good pinch of salt and pepper.
2. Add potatoes, bay leaf, and stock. Cover and simmer on medium-low heat until potatoes are soft and cooked through, about 20 minutes.
3. Puree soup in blender or food processor until smooth and pass through fine mesh sieve if you have one. Return soup to stock pot and add in cashew cream. Season to taste.
4. To serve, sprinkle with chives. rnrn*Fried leeks, olive oil, and paprika are also nice garnish additions.

olive oil, leeks, yellow onion, thyme, potatoes, bay leaf, vegetable stock, milk, salt, chives

Taken from food52.com/recipes/78174-vegan-vichysoisse (may not work)