Creamy Potato, Leek + Navy Bean Soup
1/2 cup dry Flourist Navy Beans, soaked for 12-24 hours
1/4 cup butter or olive oil
3 large leeks, cut, cleaned and chopped
1 large onion, chopped
1 bay leaf
1 sprig fresh thyme
2 pounds yellow potatoes, scrubbed and chopped
3 cups vegetable stock or water
1 cup cashews*
2 cups water
3.5 tsp salt, divided
1/4 tsp white pepper
1/8 tsp nutmeg
2 tbsp minced parsley
Grated sharp cheese for the top, optional
First, drain and rinse the soaked Flourist Navy Beans. Combine with plenty of cold water to cover and bring to a boil. Once boiling, turn down the heat and cook until soft, about 30-40 minutes.
While the navy beans cook, clean and prepare the leeks, onion, and potatoes. Once the beans are cooked, drain, rinse and set aside.
When ready to cook the soup, heat 1/4 cup butter or olive oil over medium heat in a large soup pot. Add the leeks, onion and 2 tsp salt and stir. Turn heat to medium-high, and cover. Cook for 10 minutes, stirring occasionally, until the onions and leeks are well softened.
Add the chopped potatoes, bay leaf, thyme sprig, 3 cups stock or water, and the white pepper and bring to a boil. Cover and simmer for 20 minutes. Add the cooked navy beans and simmer for 5 minutes more.
In a blender, combine the cashews with 2 cups water and blend until creamy. Add to the soup pot.Remove the thyme sprig and the bay leaf from the soup pot. In batches, puree the soup until creamy using either a hand blender or your blender.
*If you prefer, use 3 cups whole milk instead of the cashew cream.
Heat the soup over medium-low heat and add the remaining salt, nutmeg, fresh parsley, and black pepper to to taste. If you desire a thinner soup, add up to one cup of water to the mixture and heat until hot.
Serve piping hot with a swirl of oil, grated cheese, fresh parsley, and an additional pinch of black pepper.