Last month we visited my sister and her family in Idaho, and while there she made us this super yummy creamy potato soup, which is vegan and gluten-free. My kids begged me to get the recipe so I did and we’ve made it a couple of times since :). You get the creaminess from the raw cashews. Enjoy!
Creamy Potato Soup-Vegan, GF
1 cup finely chopped onion
1 cup finely chopped celery
2 clove garlic (minced)
2 tbsp garlic powder
1 tablespoon extra virgin olive oil
4 cups cubed potatoes (peeled and chopped in 1/2 in thick pieces; I used Russet)
9 cups warm water (divided, see instructions below.)
1 1/2 cup yellow corn kernels (I used frozen)
1 cup raw cashews
2 teaspoon salt
2 tablespoon onion powder
2 tablespoon parsley flakes
2 tablespoon nutritional yeast (not necessary, I just like it in there)
In a large pot, cook/saute your onion, garlic, and celery in olive oil for just a couple minutes, until your onions are softened. Add your potatoes to the pot along with 7 1/2 cups of water. Allow to simmer for 10-12 minutes (or more, if you’ve cut your potatoes bigger than 1/2 inch cubes) or until potatoes are fork tender. Once potatoes are tender, or nearly so, add your corn. In a high-power blender (I use Blendtec), place 1 1/2 cups water, 1 cup raw cashews, salt, onion powder, parsley and nutritional yeast. Blend on high until the mixture is nice and smooth. Add blended cashew mixture to your pot and stir until everything is well-incorporated. You can eat the soup as is, or you can blend a few cups of the soup and pour it back in(or use your immersion blender), to make it a little more smooth and creamy(which my kids prefer). Serve soup hot with your favorite crackers or rolls. Leftovers can be refrigerated for up 3- 5 days and reheated.
*This recipe can be doubled
*freezing does not work so well with this recipe. The liquid tends to separate and it makes for an unusual consistency.