Description
My creamy potato soup is the perfect balance of comforting and lightened-up. Made with russet potatoes, carrots, kale, and a handful of cashews for richness, it delivers that classic creamy texture. The potatoes break down naturally to thicken the soup, while cashews add a silky finish that makes every spoonful ultra cozy and satisfying.
This makes a large pot of soup that'll feed a crowd, but can easily be cut in half.
Ingredients
- 3/4 cup raw cashews
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 3 large carrots, chopped
- 3 lbs Russet potatoes, diced (no need to peel, scrub well)
- 1 bunch kale, de-stemmed and chopped
- 1 tbsp salt, to taste
- 1/2 tsp ground black pepper , to taste
- 8 cups water or broth*
- 1/3 cup nutritional yeast
- 1 lemon, juiced
Instructions
- Place cashews in a small bowl. Cover with hot water and set aside.
- In a large pot, warm oil over medium heat. Once hot, add onion and a pinch of salt and sauté for 5 minutes, stirring often. Add carrot and cook for another 3 minutes. Add garlic and cook for 1 more minute.
- Add potatoes, kale, and water or broth, salt and pepper (if using broth, start with 2 tsp salt). The pot will be very full! Bring to a boil.
- Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat.
- Ladle 3 cups of soup into a large liquid measuring cup. Let cool until it's safe to blend. Drain cashews and add to blender (I use a Nutribullet) with the 3 cups of soup. Carefully blend until smooth and creamy.
- Pour mixture into soup. Add nutritional yeast and lemon juice, stirring to combine. Taste and season with salt and pepper if needed until the flavor pops and tastes bright and balanced.
Notes
Instant pot: Press Sauté on Instant Pot and cook onions, carrot, and garlic in oil per the recipe card. Add potatoes, kale, broth, salt and pepper and cook on high pressure (Manual) for 10 minutes. Quick release any remaining pressure. Proceed with steps 5 and 6 of the recipe card.
Slow cooker: Follow steps 1 and 2 of the recipe card, but cook the onion, carrot and garlic in a skillet instead of a large pot, Add potatoes, kale, broth, salt and pepper to a slow cooker. Add sautéed veggies. Cook on high for 2-3 hours, or until potatoes are soft. Proceed with steps 5 and 6 of the recipe card.