Ingredients

• 1 medium onion, finely chopped
• 1 cup celery
• 1 cup chopped carrots
• 8 to 10 fresh garlic cloves
• 1 Tbsp olive oil
• 7 cups cubed russet potatoes
• 6 cups chicken broth
• 1½ cups corn (yellow or white, frozen or fresh)
• 1½ cups chicken broth
• 1 cup raw cashews (soaked for two hours and rinsed)
• 2 tsp sea salt, to taste
• white pepper
• 1/3 cup vegan bouillon powder
• ½ cup nutritional yeast (more will give a cheesy flavor)

Instructions

• In a large pot, sauté your onion, celery, and garlic in the coconut oil for a few minutes, just until onions are softened.
• Add potatoes to the pot along with the 7 ½ cups broth. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
• Blend until smooth: 1 ½ cups broth, cashews, nutritional yeast, and bullion
• Add 3 cups of the soup (make sure to get plenty of potatoes, corn, and onion). Blend until smooth
• Pour blended mixture back into the pot and stir until well incorporated.