Quick Facts
Time: 40 minutes total • Yield: Serves 4–6 • Skill: Easy • Method: One-pot + blender • Diet: Vegan, Gluten-Free
Introduction
Potato Soup is that bowl you make when you want reliable comfort with a modern, lighter twist. Here, soaked cashews blend into a velvety base that tastes like classic chowder without dairy, finished with lemon and dill so every spoonful stays lively. The flavor leans savory and subtly nutty; the texture is smooth and spoon-coating with optional tender cubes for contrast—great if you’re craving Potato Chowder Soup, Hamburger Potato Soup–style heartiness (skip the meat and add white beans), or family-friendly Soup Ideas. If you’re chasing your Best Potato Soup for weeknights, this checks every box: simple, flexible, and deeply satisfying.
Why You’ll Love It
- Weeknight-easy: pantry staples and a clear 40-minute path.
- Flexible: add white beans, peas, or corn for a chowder vibe.
- Balanced flavor: lemon + dill brighten rich cashew cream.
- Great leftovers: thickens slightly and reheats like a dream.
Want more like this? Try our most-loved potato soups
Easy Potato Soup (Cashew-Creamy & Bright)
Ingredients
Equipment
Method
- Cover cashews with very hot water for 20 minutes, then drain. This softens them for a silky cream.
- Warm olive oil in a large pot over medium heat. Add leek or onion with a pinch of salt and cook 6–8 minutes until translucent. Add garlic and cook for 30 seconds more.
- Add diced potatoes and broth. Bring to a gentle boil, then simmer uncovered 15–18 minutes until fork-tender but not mushy.
- Ladle 2 cups hot soup (mostly liquid) into a blender with soaked cashews. Blend until completely smooth and glossy.
- Pour cashew cream back into pot. Use an immersion blender to blend the soup until smooth (or blend ¾ of the soup in batches), leaving some potato chunks if desired.
- Stir in lemon juice, dill, black pepper, and more salt to taste. Thin with broth or simmer 2–3 minutes for thicker texture.
- Let rest 2 minutes, then ladle into bowls. Garnish with extra dill and a crack of pepper.
Nutrition
Notes
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Let us know how it was!Ingredients
- ¾ cup raw cashews, soaked in hot water 20 minutes (drain)
- 2 tbsp olive oil
- 1 large leek or onion, white/light green parts, chopped
- 2 cloves garlic, minced
- 2 lb russet or Yukon Gold potatoes, peeled and diced ¾-inch
- 4 cups low-sodium vegetable broth
- 1 tsp kosher or fine sea salt, plus more to taste
- ½ tsp black pepper
- 1–2 tbsp fresh lemon juice
- ¼ cup chopped fresh dill, plus more for serving
- Optional add-ins: 1 cup white beans or peas; ½ tsp smoked paprika for depth
What each ingredient does:
- Cashews: emulsify into creaminess without dairy.
- Oil: carries flavor; softens aromatics.
- Leek/onion: sweet-savory base.
- Garlic: aromatic edge.
- Potatoes: body and natural starch.
- Broth: sets thickness.
- Salt/pepper: core seasoning.
- Lemon: cuts richness.
- Dill: fresh finish.
- Smoked paprika: chowder-like depth (optional).
Pro tip: Blend cashews with some hot soup liquid for ultra-smooth cream.
Substitutions & Swaps
- Aromatics: use onion if you don’t have leeks; add celery for classic soup depth.
- Cashew-Free: use coconut milk (1 can) for a nut-free version.
- Protein: white beans for “Hamburger Potato Soup” heartiness, keeping it vegan.
- Chunky vs. smooth: reserve 1 cup cooked potato cubes and stir back after blending for a Homemade Potato Soup texture.
- Veggie add-ins: corn and peas nod to Potato Chowder Soup; spinach for greens.
- Spice: chili flakes or hot paprika for warmth.
- Slow cooker: see Crock Pot note below for an Easy Potato Soup Crock Pot path.
Equipment Notes
- Must-have: large pot + immersion or countertop blender.
- Nice-to-have: fine-mesh strainer if your blender struggles with nuts.
- Safety: vent blender lid and cover with a towel to avoid steam splashes.
- Cleanup: blend hot water with a drop of soap to clean cashew residue.
Step-by-Step
- Soak cashews: Cover with very hot water for 20 minutes; drain. This softens them for a silky cream.
- Sweat aromatics: Warm oil over medium. Add leek/onion and a pinch of salt; cook 6–8 minutes until translucent. Add garlic for 30 seconds.
- Simmer potatoes: Add potatoes and broth; bring to a gentle boil, then simmer 15–18 minutes until fork-tender but not mushy.
- Blend base: Ladle 2 cups hot soup (mostly liquid) into a blender with soaked cashews; blend until completely smooth and glossy.
- Combine + blend: Pour cashew cream back into the pot. Blend the pot with an immersion blender until smooth (or blend ¾ of the soup in batches), leaving some cubes if you like.
- Season + finish: Stir in lemon juice, dill, pepper, and more salt to taste. The soup should taste rich first, then finish bright and herby.
- Adjust texture: Thin with broth if needed; for thicker body, simmer 2–3 minutes more.
- Serve: Rest 2 minutes. Ladle into bowls with extra dill and a crack of pepper.
Make-Ahead, Storage & Reheating
- Make-ahead: soak and blend cashew cream 1–2 days in advance; refrigerate.
- Fridge: 3–4 days; it will thicken—loosen with broth or water.
- Freeze: 2–3 months. Thaw overnight and whisk while warming.
- Reheat: low heat on stovetop; add a squeeze of lemon to freshen.
How to Lighten / Make It Creamy
- Lighten: blend fully and replace half the cashew cream with broth, then finish with extra lemon.
- Creamier: increase cashews to 1 cup or blend in ½ cup white beans. Temper by stirring in off heat to avoid separation.
Toppings, Garnishes & Finishes
- Crunch: roasted chickpeas, toasted breadcrumbs, or crushed crackers.
- Fresh: dill, chives, parsley, lemon zest.
- Tang/Heat: lemon wedges, vinegar splash, chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread, simple arugula salad with lemon vinaigrette, or roasted broccoli. For drinks, sparkling water with citrus; for a cozy night, herbal tea.
Scaling the Recipe
For a double batch, use an 8–10 qt pot and blend in batches; cool quickly in shallow pans. To halve, keep lemon and dill proportional; reduce simmer time slightly.
Nutrition & Dietary Notes
This vegan, gluten-free soup offers fiber and potassium from potatoes and satisfying fats from cashews. For nut allergies, use coconut milk. For lower fat, reduce cashews to ½ cup and blend very smooth.
Troubleshooting
- Grainy texture? Blend cashews longer with hot liquid or strain; next time soak a bit longer.
- Flat flavor? Add salt first, then lemon, then more dill.
- Too thick? Whisk in warm broth.
- Too thin? Simmer to reduce or blend more.
- Separated look? Whisk vigorously and bring just to a simmer.
FAQs
Can I use frozen potatoes? Yes—keep simmering until tender.
What’s the best potato? Yukon Gold for creaminess; russet for lighter body.
Can I make it without nuts? Yes—use coconut milk.
How do I keep leftovers creamy? Reheat gently and whisk; add a splash of broth.
Slow cooker option? Add all ingredients except lemon/dill and cashews; cook LOW 6–7 hours. Blend, then stir in lemon and dill; add cashew cream last if using.
Variations
- Lemony Herb: double the dill and add zest and juice of a full lemon.
- Spicy Chipotle: 1 tbsp chipotle in adobo + honey alternative like maple to balance heat.
- Creamy Parmesan (vegan): 2 tbsp nutritional yeast + black pepper for a cacio e pepe vibe.
Chef Notes / Test Kitchen Tips
The biggest improvement came from blending cashews with hot broth first—it guarantees a flawless, glossy cream. Also, keep a close eye at the 14–16 minute mark: potatoes move from just-tender to mushy fast. Expect a done window of 18–22 minutes total cooking post-simmer depending on dice size and pot.
Conclusion
Round out your menu with these easy soups.
When you want a bowl that’s equal parts cozy and bright, this cashew-creamy Potato Soup delivers—simple ingredients, one pot, and a 40-minute total time. It keeps well for 3–4 days, and the flavor gets even better by day two. If you make it, leave a rating or comment and save this to your weeknight dinner rotation.
