Creamy Potato Soup

Total: 45 minutes
Prep: 20 minutes
Cook: 25 minutes
Yield: 5-6 servings

This creamy potato soup is quick, easy, healthy, dairy-free and delicious.



  1. Soak cashews in ½ cup of water while preparing the vegetables.
  2. Peel and cube potatoes; set aside.
  3. Chop onions, carrots and celery. In a large soup pan, sauté in vegetable broth until tender adding more broth if needed.
  4. Add potatoes and enough water to just cover. Add dill weed, bay leaf, herb blend, and sea salt. Simmer until tender.
  5. While vegetables are cooking, blend the cashews in the soaking water until smooth.
  6. Transfer cooked vegetables to blender and puree until smooth.
  7. Add soy milk and parsley. Heat through and serve.

Catherine Worley grew up in central Ohio’s “Amish Country.” After experiencing health issues in early adult life and not getting the help she wanted or needed from doctors she then sought out diet related answers. She took online nutrition courses, found Dr. T. Colin Campbell, and is now a Plant-Based Nutrition Certificate graduate. Catherine is continuing her education as a member and provider for Wellness Forum Health in Columbus, Ohio. She is also currently completing the Forks Over Knives Cooking Course.
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