This vegan cream of potato soup is hearty and satisfying. It’s everything a great bowl of cream of potato soup should be, vegan or not! Its simplicity lets the flavor and velvety texture of Little Potatoes shine.
- Small bowl
- Large pot
- 2/3 cup raw cashews (plus boiling water for soaking)
- 1 1/3 cups water
- 1.5 lbs Little Potatoes
- 2 Tbsp vegan butter (or any neutral tasting vegetable oil)
- 1 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 3/4 tsp salt
- 1 to 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 3 cups vegetable broth
- 2 Tbsp white wine vinegar
- (To taste) salt and pepper
In a small bowl, cover cashews with boiling water and set aside to soften.
Add potatoes to a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat and simmer potatoes for 15 minutes, or until they’re just tender. Drain and set aside.
Add drained cashews and water to a high-speed blender and blend until creamy. Add 1/4 to 1/3 of the boiled potatoes (depending on your desired consistency) and blend. Avoid over blending.
When the remaining potatoes are just cool enough to handle, chop them into eighths or quarters.
In the same pot used to boil the potatoes, add vegan butter, onions, carrots, celery, and salt. Cover and cook over low heat until tender. Do not brown. Add garlic, cover, and cook for another two minutes.
Turn heat to medium and stir in the flour. Cook, stirring constantly, for 1 to 2 minutes. Gradually add the vegetable broth, stirring as you go to prevent lumps.
Stir in the blended cashew/potato mixture. Add the chopped potatoes and white wine vinegar. Cook on medium-low for five minutes. If desired, adjust consistency with water or vegetable broth. Adjust seasoning, adding salt, pepper, and white wine vinegar to taste.