Creamy Potato Soup

This is one of the easiest soups in this cookbook, and can be dressed up or down in any direction, depending on the aromatics, vegetables, proteins, etc. that you have in your fridge.


Quantity Unit Name Link Alternatives
4 red potatoes, peeled and diced
5 cups cups water, divided
1 cup raw cashews
3 teaspoons onion powder
2 teaspoons salt
1 teaspoon fresh rosemary, thyme, or basil, minced (optional)


  1. Combine the potatoes with 4 cups of water in a large pot over high heat and bring to a boil.
  2. Meanwhile, in a high-speed blender, blend the cashews, onion salt, and 1 cup of water until the mixture is very smooth.
  3. When the potatoes are tender, add the cashew soup base to the pot. Heat for 5 minutes, stirring constantly to avoid burning the cream.
  4. Stir in herbs, if using, then serve.

Prep Time: 30-45 minutes
Yield: 4-6 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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