Cashew Potato Soup

I have never been one for potato soup -actually, I've never been a fan of anything with white potatoes. I've always loved anything with sweet potato, but plain ol' white potatoes just never did anything for me. Until now! 

A few weeks ago I stopped over at my sister's in-laws house to pick something up. Little did I know I was going to try the best potato soup I've ever had. I was shocked at how much I liked it! So, naturally, I had to re-create it and make it for my family during our trip to the mountains. 

I think my favorite remark I received after serving the soup was from one of my cousins who said, "So, Emma, when did you become such a good cook? Because if I remember correctly, you used to make some pretty nasty stuff." Haha!! I died laughing, but it is so true. When I first started eating plant based, I made some seriously gross meals. And to be honest sometimes I still do! My experiments do not always work out as planned, but I'd like to think this one did :)


  • 1 cup raw cashews or almonds

  • 3 cups vegetable broth

  • 2 large russett potatoes

  • 1/2 cup nutritional yeast (or more if desired)

  • 1 tsp garlic powder (or more)

  • salt & pepper to taste

  • a few dashes of cayenne, chili powder, or smoked paprika

Toppings : (recipes below)

  • roasted cheezy mini potatoes

  • parsley or chives, chopped

Mini Cheesy Potatoes:

  • 3 cups diced potatoes

  • 1/2 cup nutritional yeast

  • 3 T olive oil

  • S&P to taste


1. Soak your cashews or almonds in water for 2-4 hours

2. For your roasted potatoes, heat oven to 400 degrees and dice your potatoes. Toss in oil, salt and nutritional yeast. Place on a greased baking sheet and roast for 20-25 minutes, or until tender and crispy. Remove from oven and set aside.

3. While your cheesy potatoes are roasting, boil the other potaoes in hot water until tender. Then drain the water. 

4. Then, add the boiled potatoes, soaked nuts, vegetable broth, and spices to a Vitamix or large food processor. Blend until smooth and creamy. Add more liquid if a thinner soup is desired. Pour into a large pot and put on the stove to heat, then season to taste. 

5. Once the soup base is ready, top with roasted potatoes, chives, chopped parsley,  salt, & pepper. 

6. Serve & enjoy!