This is a very unique spin on potato soup. Rather yummy, if I must say so myself. My taster testers gave it their stamp of approval -- so here it is for publication!!
6-8 medium potatoes
2-3 cloves of garlic, minced
1-2 T. olive oil
1 T plus 1 teaspoon Tones Rosemary Garlic Seasoning
3/4 cup raw cashews
4-5 cups water
3 T. nutritional yeast
1 T. onion powder
2 tsp. salt
Peel the potatoes and dice small. (You can use a food processor for this step). Heat olive oil in an electric skillet. Add the diced potatoes and garlic. Cook and stir until the potatoes start to brown. Mix in 1 tablespoon of the R/G seasoning. In a blender, place the cashews, 1 tsp. R-G seasoning, nut. yeast, onion powder, salt and 1 cup of water. Blend until smooth. Pour 2 cups of water over the potatoes and simmer until soft (but not mush). Add another cup of water and at least 1/3 of the potato mixture to the blender. Blend again until smooth. Pour this into the potato mixture and stir to combine. If the soup is thicker than you want, add more water. Heat to bubbly and serve.
(If you dice the potatoes in the food processor, you will have pretty small pieces. My children like it better that way. But if you enjoy bigger chunks in your soup, just chop by hand & you'll be good to go! It's good, either way.)
