One and a half cups of liquid for 4 leeks and 1 potato is a leek puree, and I would imagine pretty thick depending on the size of the leeks. This summer the white parts of the leeks were close to a foot long. Also this is suppose to be 4 servings and a serving of soup is generally 8oz which would be 32oz's and 12 ounces of liquid in this recipe is a tad short. The obligatory cashews seem out of place in this recipe, maybe when cream is inferred the urge is just too overwhelming to add it in.I made this with pretty good results. It uses both potatoes and cashews ( all blended up) to give it that creamy consistency. I would use a regular blender, or better yet, a Vitamin or one of those super powered blenders as opposed to an immersion blender.
Although not as good as its non-vegan counterpart ( with heavy cream), its still pretty good.
Many vegan recipes use some kind of soaked- blended up nut as a creaming element. Cheese is even made from the blended up nuts. I usually see almonds and cashews. I prefer cashews as they are softer and form a better consistency ( in my opinion).
***I'm kind of the token 'Vegetarian/ vegan' of the group, so if you have any questions, let me know.***