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. 🙂
This 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.