Vegan Cream of Potato Soup

[Guest guest]

This soup is so rich and creamy you will think it's loaded with cream

and butter. It's great cold the next day and reheats very easily.

This recipe makes a good sized pot full.

 

8 well scrubbed potatoes cut into large cubes

2 stalks celery cut small

1-2 large onions chopped

1 cup frozen or canned corn

1 tsp salt, 1/2 tsp each garlic powder, sweet basit and oregano.

water to just barely cover the potatoes

 

cook till potatoes are just tender then add the 'cream' and salt to

taste.

 

Cream:

1 cup raw cashews (well rinsed in hot water)

1 - 1 2/2 cup water.

put in blender and blend for at least 3-4 minutes ( do not try to

shorten this time!)should be very creamy and quite thick, about the

consistancy of hot pudding.

 

Cindy M