Creamy Potato Soup

When I created this recipe years ago, I shared it with a group of online friends.  One wrote back and declared I had misnamed the soup ~ in her opinion, it should be better-than-sex-soup!  ;D  While the jury is still out on a name change of that magnitude (and probably always will be) you can at least know that this is a super-duper, tasty pot of soup to serve!

The yield on this particular soup is ~ per usual for me ~ quite large (6-7 quarts, or about 12 good-sized bowls full.)  If you have a big family, you are all set for supper with maybe a bowl or two leftover, if you are lucky.  However, if you have a smaller family to serve, you should cut the recipe down, or you can skip cooking for the next night or two.  🙂

Creamy Potato SoupThis time I used a smaller pot than usual ~ 6 quarts ~  trying not to use my giant stockpot that is over-kill for this.  Mistake.  It barely fits, as you can see, but it would have been so much easier in a larger pot.  And I wouldn’t have to clean my flat-top due to my overzealous stirring.

 

Creamy Potato Soup

  • 5 lbs. red potatoes, peeled and diced (you can use any potatoes, but these are the best in my opinion)
  • 4-5 medium onions
  • 1 10- or 16-oz package of chopped spinach
  • 2-3 carrots (or a handful of baby carrots) chopped (I use my food processor)
  • 1 T. salt
  • water to cover vegetables by 1/2 inch
  • 2/3 c. raw cashew pieces
  • 1/2 c. barley flour (you can use other types, such as whole wheat or brown rice, but this has the best flavor)
  • 2 T. chicken-style seasoning
  • 1 tsp. onion powder
  • 1-2 tsp. dillweed
  • 2 c. plain non-dairy milk, such as Silk soy

In a 7-quart or larger pot, bring first 6 ingredients to a boil and cook until onion and potatoes are tender.  In a blender, whiz next 6 ingredients until very smooth.  Turn vegetables down to a simmer, and, while stirring veggies, pour in blender contents.  Continue stirring until liquid thickens (about 1 minute).  Simmer for 10 minutes, stirring occasionally.  Serve with a hearty bread.

Yields 6-7 quarts ~ about 12 good-sized bowls full.

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