This bold-flavored soup is incredibly rich and creamy, yet you won’t find a drop of dairy in it! Garlic and abundant herbs and spices create layers of flavor, while veggies and corn add heartiness and nutrition. Cashews contribute to the creaminess, along with blending part of the soup mixture and adding it back to the pot. There’s a little bit of chopping preparation (as in all good soups) but it’s so worth it!  My soup-connoisseur husband gave this two thumbs-up and asked for seconds.Â
Serve this satisfying soup with a green salad, like my Curried Fall Salad (good all year long!). Enjoy!
Golden Potato Chowder
This comforting soup tastes so rich and creamy, yet there's not a drop of dairy in it! Garlic and abundant herbs and spices create bold flavor, while veggies and corn add heartiness and nutrition. Takes a little chopping preparation, but so worth it!
Ingredients
- 1/2 cup raw, unsalted cashews
- 2 tbsp olive oil (extra virgin)
- 1 large onion, 1/2" diced
- 2 med/large carrots, 1/2" diced
- 3 cloves garlic, minced
- 2 large russet potatoes, peeled, 1/2" diced
- 6 cups veggie stock (recommend Kitchen Basics unsalted)
- 2 tbsp soy sauce or tamari
- 1 1/2-2 tsp kosher or sea salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 cups fresh, canned or frozen corn
- 3 scallions, thinly sliced, for garnish
Instructions
- Soften the cashews: Either place in a small bowl and cover with cold water to cover, then let soak for at least an hour, the longer the better. Or, for a quicker method, pop the bowl of cashews and water in the microwave for a minute on high to boil, then let sit for about a half hour.
- Heat the olive oil in a large soup pot over med-high heat. Add the onion and carrots, stirring, for about 2-3 minutes. Add the garlic and potatoes, cook for about 5 minutes, then add the veggie stock, soy sauce and all herbs and spices. Bring to a low boil, reduce heat to med-low and simmer for about 15-20 minutes until the carrots and potatoes are tender.
- Transfer about 4 cups of the chowder mixture to a blender in batches. Drain the soaked cashews and add them to the blender. Make sure your blender has a way for steam to escape (remove center knob on lid) and place a paper towel over the opening to catch splash-ups. Blend first on low for about 15 seconds then increase speed to high and blend until smooth and creamy, for about a minute.
- Return the pureed mixture to the remaining chowder in the soup pot, add in the corn and cook over medium heat for another couple minutes. Taste and add more salt and pepper if needed.
- Garnish bowls of soup with the sliced scallions. Enjoy!