In large stock pot, add: Vegetable broth, potatoes, carrots, onion, celery, leeks, garlic, potatoes, all seasoning, Tamari, nutritional yeast - .and corn cobs Bring to a boil and simmer approx. 20 minutes or until potatoes are almost completely cooked.
Make cashew cream by boiling 1/2 cup of raw cashews in 1/2 cup of water for 10 minutes. Drain water, add 1 cup of almond or cashew or flax milk, and cashews to a high speed blender. Blend and set aside until vegetables are almost done cooking.
Add Corn, and Red Bell Pepper, to the rest of soup and vegetables, stir and simmer 7-10 minutes. You don't want corn or peppers mushy.
(Soup with veggies added)
Once soup is done cooking, remove corn cobs and discard, then remove approximately 3-4 cups of vegetables (using slotted spoon or strainer), add cashew cream, and then blend the rest with an immersion blender or in a high speed blender (likely will need to be blended in a couple of batches with smaller blender).
Add the unblended vegetables back into soup (this is for texture!), stir in cashew cream, simmer 2-3 minutes, and serve!