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Creamy Potato Soup

Serves 5-6
Prep time 8 minutes
Cook time 14 minutes
Total time 22 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Soup, Starter
Misc Child Friendly, Pre-preparable, Serve Hot

Ingredients

  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 clove garlic (crushed and minced)
  • 1 tablespoon extra virgin olive oil
  • 4 cups cubed potatoes ((chopped in 1/2 in thick pieces) Yukon Golds or Russets would both work great.)
  • 9 cups warm water (divided, see instructions below.)
  • 1 1/2 cup yellow corn kernals (I use organic.)
  • 1 cup raw cashews
  • 1 1/4 teaspoon salt (Or to taste, as you may need more/less depending if your use McKay's or a bouillon.)
  • 1 tablespoon McKay's vegan chicken style seasoning (or use a cube or two of your favorite vegan bouillon to taste.)
  • 1/4 teaspoon celery seed

Directions

Step 1
In a large pot or Dutch oven, cook/saute your onion, garlic, and celery in olive oil for just a couple minutes, until your onions are softened.
Step 2
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.
Step 3
In a high-speed blender (I use Vitamix.), place 1 1/2 cups water, 1 cup raw cashews, McKay's seasoning, celery seed, and salt. Blend on high until the mixture is nice and smooth. Add blended cashew mixture to your pot and stir until everything is well-incorporated.
Step 4
Now, you can eat the soup as is, and it will be delicious. I like to make it just a little more creamy by blending about 3-4 cups of the soup (potatoes, corn, onion, and all) in a high-speed blender until smooth. Then, I pour it back into the pot, and presto! It's nice, thick, and creamy.
Step 5
Serve soup hot with your favorite vegan crackers, chips, or croutons. Enjoy!

Note

Leftovers can be refrigerated for up to 5 days and reheated.

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