Creamy Potato Soup
4 medium/largish Russet potatoes (just regular large, not Idaho large)
1 small sweet potato or 1 large carrot (if using the sweet potato cook it with the Russets)
1 large clove garlic
1/2 cup cashews
1/4 cup nutritional yeast
1 teaspoon brown rice vinegar
2 3/4 cups water
1 1/2 teaspoons sea salt
1 teaspoon Mountain Rose Herbs Seasoning Salt
1/2 teaspoon white pepper (black could work in a pinch)
Start the water boiling, whether you’re steaming or boiling the potatoes (not the 2 3/4 cups, unless you’re planning on using the potato water in the soup- which I often do). Then scrub and chop the potatoes into chunks and add them to your cooking apparatus.
After starting to cook the potatoes, wash and dice the sweet potato and throw it in too. Or… just chop up the carrot and throw it in the blender along with all of the other ingredients. I use the large capacity container on the blender (this makes about 7 cups of soup).
By this time the potatoes should be soft enough to add them in too. If not, just let them cook for a few more minutes (they don’t need to be well done).
Blend together well. If using a Blendtec the soup button is sufficient and since the potatoes are already hot, no need to worry about additional blend time to heat the soup.
The finished product is quite thick, so if you’d prefer a thinner soup just add more water.