Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
A warm, cozy blanket in meal-form. This potato soup is hearty, comforting, and so nourishing – the perfect late fall or winter meal. Make a giant batch – it freezes well.
For the cheese sauce:
1 cup cashews
1 cup water
2 tbsp white miso paste
1/2 cup nutritional yeast
1/2 tsp salt
1 tsp paprika
1/2 tsp garlic powder
For the soup:
1 onion, diced
2 carrots, sliced
6 celery stalks, chopped
5-6 russet potatoes, diced
8 cups water
2 cups spinach, roughly chopped
Salt and pepper to taste
Soak cashews in water for at least 2 hours or overnight. Drain. (If you have a high-speed blender like a Vitamin, you can skip this step and add cashews right into the blender.)
Heat a large soup pot over medium. Add diced onion and saute for about 2 minutes. Add carrots and celery, season with salt and pepper, and saute for another few minutes.
Add diced potatoes and water, and increase heat to medium-high to bring to a boil. Once boiling, reduce to a simmer. Let simmer until potatoes are very soft.
While soup is simmering, prepare sauce: Add soaked cashews and all other sauce ingredients to a blender. Blend until completely smooth.
When potatoes are very tender, reduce heat to low and pour sauce into soup. Add chopped spinach and stir to combine. Remove from heat.
Using an immersion blender, puree soup to your desired consistency (either completely smooth or left a little chunky). Alternatively, transfer half or all of the soup to a blender and blend to your desired consistency.