I made Vegan Cheesy Potato Soup yesterday and it turned out LOVELY if I do say so myself! Before I get to the recipe I thought I would share some photos and say that it was a progressive situation while I was making it. I started with one recipe and I was 'left wanting' so I ended up developing my very own recipe instead. That was a far cry from where I started with it.
This was the end result. I will also be having it for dinner tonight. I'm looking forward to it for sure.
Here's the step by step instructions for what I did for this recipe...
I pan-fried 2 coined (or diced) Carrots in an Herbed Olive Oil. I then added about 2 Tablespoons of Minced Garlic and about 1 Tablespoons of (Dried) Minced Onion. Next, I added roughly 2 pounds of already cooked and diced Potatoes. After about 3 minutes - I added 2 cups of water - and let simmer for a while.
I made some Cashew Cream from scratch which was basically 1/2 Cup of soaked Cashews and blended with about a cup of water. I did NOT use all of the Cashew Cream for this recipe but I'm storing it in my frig to use throughout the week for other things.
I then added about a half cup of the Cashew Cream to the cooked mixture. Or - if you prefer - add the cooled, cooked mixture to your blender and then add the Cashew Cream that way. I then blended until smooth.
I added about a teaspoon of Pink Sea Salt and gently blended on low again for a moment. After sampling it - I knew it needed a little something else. That's when I added a little dill and about a half cup of Vegan Shredded Cheese directly to the blender and blended again. With all of the blending I was doing it heat the soup up really nice and there was no need for me to reheat it before eating it.
When I took this photo - I then added a little bit of Vegan Shreds on top and another gentle sprinkle of dill for the 'heck of it'.
It was so hearty, so filling, so rich! And I'm so glad I didn't give up on it half way thru! The end result was great! I'm so happy I have more for dinner tonight!
