Creamy Potato Soup

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

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

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Vegan Key Lime Pie

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Creamy Basil Dressing

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in. This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far. It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled.

Amy's Happy Tummy

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