Description
This vegan potato soup is made in the slow cooker for a delicious, hands-off recipe. It’s so rich and creamy, you’ll be shocked that it’s completely plant-based!
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 2lb russet potatoes (2-3 medium potatoes) peeled and cut into 1/2-inch chunks
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup cashews, soaked for 3 hours then drained
- 1/4 cup water
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Place the potatoes, carrot, and celery in the bottom of the slow cooker and drizzle with olive oil. Stir until the vegetables are coated with the oil.
- Stir in garlic and vegetable broth. Cover and cook on low for 6-8 hours, or high for 3-4 hours until the vegetables are very soft.
- In a high speed blender, add the cashews plus water, lemon juice, and 2 cups of soup. Blend until completely smooth. (If you do not have a powerful blender, see my tips for making cashew cream in the notes.)
- Transfer the blended soup back to the slow cooker and stir with the remaining soup. You can blend all of the soup if you like it smooth, but I prefer it a little chunky.
- Season with salt and pepper and top with any garnishes you like.