Creamy Potato Soup
This creamy potato soup is a vegan version of the classic comfort food. It’s thick and creamy, without any dairy products. The soup gets its creaminess from a combination of potatoes and cashews. The cashews are blended into a smooth paste and added to the soup, giving it a rich and creamy texture. This recipe is perfect whether you need something to fill you up in the winter or want a comforting bowl of soup.
Ingredients:
- One tablespoon of olive oil
- One yellow onion, diced
- Three cloves of garlic, minced
- Six cups of vegetable broth
- Five large potatoes, peeled and diced
- One cup of raw cashews
- Salt and pepper to taste
Instructions:
Combine the olive oil, onion, garlic, and vegetable broth in a crockpot. Add the potatoes and cashews and stir well. Season with salt and pepper to taste. Set the crockpot to low and cook for six to eight hours, or until the potatoes are soft. When the soup is done, use an immersion blender to blend it until it’s smooth. Serve with a garnish of green onions or vegan sour cream. Enjoy!
