This tasty potato corn soup is creamy and delicious without the added fat of regular milk or cream. It's thickened with cashews and that adds just the right amount of creamy goodness.
 |
Ingredients:
1 medium onion, diced
8 medium potatoes
6-8 cups water (this effects the thickness at the end)
3 Tbsp dried parsley
2 Tbsp onion powder
3/4 teaspoon garlic powder
3 T dried basil
1 1/2 cup raw cashews
1 3/4 cup water
4 teaspoons salt
6-8 cups water (this effects the thickness at the end)
3 Tbsp dried parsley
2 Tbsp onion powder
3/4 teaspoon garlic powder
3 T dried basil
1 1/2 cup raw cashews
1 3/4 cup water
4 teaspoons salt
Instructions:
Wash and peel potatoes. Dice into bite-size pieces and place in soup pan along with 6 cups of water.
In a large soup pot, combine potatoes, onion, and water. Turn heat to high.Add seasonings, cover, and bring to boil. Reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices).
Meanwhile, place cashews, 1 3/4 cup of water, and salt in a blender and blend until very smooth.
When potatoes are tender, turn the stove down to low (add corn if desired), and stir in cashew mixture. Cook until hot. Do not bring to a boil or it will curdle.
Serve hot.
Variations:
Potato Leek Soup: Sauté 1 sliced leek along with celery and onion.Potato Garlic Soup: Add an additional three cloves of minced garlic to the sauté mixture in the last minute of sautéing.
Potato Corn Soup Chowder: Add 2 cups frozen or canned corn just before you add the cashew cream.
Comments
Post a Comment