In a large dutch oven (large deep pot) heat on low flame
Add butter and warm
Add shallot and saute for 6-8 minutes, or until lightly golden and caramelized around the edges
Add garlic - saute for 1 minute
Add potatoes, water, cashews, bouillon, salt, pepper and milk
Stir to combine
Increase heat slowly to medium, then medium-high
When the soup begins to boil, reduce heat to a simmer, cover with a lid and allow to cook
After about 15-20 minutes, the potatoes should be easily pierced with a fork- when they are very soft remove soup from heat
Blend contents of soup with an immersion blender or allow to cool before transferring to a stand up blender
Blend until completely creamy smooth, adding a few splashes of lemon juice to your liking (optional)
Garnish with fresh pepper, fresh chives and our crispy shiitake