Easy Creamy Vegan Potato Soup
A simple and satisfying soup, perfect for fall!
Servings Prep Time
6servings 10mintues
Cook Time Passive Time
25minutes 20minutes
Servings Prep Time
6servings 10mintues
Cook Time Passive Time
25minutes 20minutes
Ingredients
Instructions
  1. Saute onion, celery and carrots in broth or oil about 5 minutes or until onion is translucent.
  2. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are soft, roughly 20 minutes.
  3. Meanwhile, blend cashews and water in a high-powered blender until smooth.
  4. When potatoes are soft, add some potatoes and broth to the blender, depending on desired thickness. Entire soup can be pureed or cashew cream can be added without pureeing any potatoes for a creamy broth. Add salt and pepper (salt content really depends on your broth and taste, but I started with about 1/2 tsp salt and 1/8 tsp pepper).
  5. Puree potatoes, broth and cashew mixture about 15 seconds or until just smooth (potatoes will get gummy if over blended) and return to pot. Combine and add additional salt and pepper to taste.
Recipe Notes

To keep this soup allergy friendly, use coconut milk or other non-dairy milk in place of the cashew cream.

To make this in the Instant Pot, simply saute your onion, celery and carrot first on the saute setting. Add broth and chopped potatoes, secure lid and cook for 8 minutes on high pressure. Puree your cashews while it cooks. Allow pressure to release naturally for 10 minutes, release remaining pressure and puree soup with cashew mixture as desired. Cook time may vary slightly depending on the size of your potatoes.