Creamy Vegan Potato Soup

Total Time: 23 mins Preparation Time: 8 mins Cook Time: 15 mins

Ingredients

• 1 medium onion, finely chopped
• 8 -10 fresh garlic cloves
• 1 tablespoon coconut oil
• 6 cups cubed russet potatoes (2 large baking potatoes)
• 7 1/2 cups warm water
• 1 1/2 cups organic corn kernels (yellow or , frozen or fresh)
• 1 1/2 cups warm water
• 1 cup raw cashews
• 4 teaspoons sea salt, to taste
• 3 cubes vegan bouillon (i use edward and sons)
• 1/4 cup nutritional yeast

Recipe

• 1 in a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
• 2 add potatoes to the pot along with the 7 1/2 cups water. allow to simmer for 10-12 minutes, or until potatoes are fork tender. once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
• 3 heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
• 4 in a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a blendtec, use the soup button). pour blended mixture back into the pot and stir until well incorporated.
• 5 serve hot with crusty garlic bread!