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Recipes » Soups » Creamy Potato Soup
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Creamy Potato Soup Recipe


  • ½ cup raw cashews
  • ½ cup water
  • 6 medium potatoes
  • 2 Tbsp vegetable broth
  • 1 onion
  • 2 carrots
  • 2 stalk of celery
  • 1 bay leaf
  • ½ tsp dill weed
  • 1 ½ tsp salt-free herb blend
  • ½ tsp sea salt
  • ½ cup soy milk
  • Fresh ground black pepper to taste
  • 2 Tbsp chopped fresh parsley (1 Tbsp if using dried)


  • 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.

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