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–+ servings
Amanda Patel

Easy Potato Soup (Cashew-Creamy & Bright)

This comforting yet modern vegan potato soup blends soaked cashews into a silky, dairy-free base, brightened with lemon and fresh dill. One-pot, 40 minutes, endlessly customizable — your new weeknight favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Gluten-Free, Vegan
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup raw cashews, soaked 20 minutes in hot water and drained
  • 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
  • 1 cup optional white beans or peas (for chowder style)
  • ½ tsp optional smoked paprika

Equipment

  • large pot
  • immersion or countertop blender
  • fine-mesh strainer (optional) use if your blender doesn’t fully purée nuts
  • knife and cutting board
  • ladle

Method
 

  1. Cover cashews with very hot water for 20 minutes, then drain. This softens them for a silky cream.
  2. 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.
  3. Add diced potatoes and broth. Bring to a gentle boil, then simmer uncovered 15–18 minutes until fork-tender but not mushy.
  4. Ladle 2 cups hot soup (mostly liquid) into a blender with soaked cashews. Blend until completely smooth and glossy.
  5. 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.
  6. Stir in lemon juice, dill, black pepper, and more salt to taste. Thin with broth or simmer 2–3 minutes for thicker texture.
  7. Let rest 2 minutes, then ladle into bowls. Garnish with extra dill and a crack of pepper.

Nutrition

Calories: 325kcalCarbohydrates: 36gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 710mgPotassium: 970mgFiber: 4gSugar: 4gVitamin A: 80IUVitamin C: 18mgCalcium: 42mgIron: 2.6mg

Notes

Add white beans or peas for a chowder-style twist. For a chunkier texture, stir in reserved potato cubes after blending. Store up to 4 days in the fridge (it thickens as it rests). Reheat gently and freshen with lemon.

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