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Creamy Potato Soup

Print Recipe
The soup itself is creamy to the core; being made with golden potatoes, soaked cashews and coconut milk.
Course Soup
Keyword Potato Soup, Soups

Ingredients

  • 2 lbs yukon golden potatoes, sliced into 8ths
  • 2 large shallot, chopped (about ½ heaping cups worth)
  • 3 tbsp plant butter *
  • 7 garlic bulbs, chopped
  • ½ cups soaked cashews
  • ½ lemon, juiced (optional)
  • ½ tbsp salt
  • ½ can coconut milk, full fat
  • 4 cups water
  • ½ tbsp vegetable bouillon
  • 1 tbsp pepper

Garnish:

Instructions

  • 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

Notes

I like to use this butter, as it contains no palm oil 
If using a stand up blender, allow the soup to cool a bit before blending soup in 2 batches.
You don’t want to crack your blender from pressure and heat.