Meaningful Eats
Dairy-Free Potato Soup (Cashew Cream!)
6 servings
The creamiest dairy-free potato soup - made with an easy cashew cream! Nobody will guess this rich and silky soup is dairy-free. Top with bacon for an indulgent, comforting meal!This is one of my family's all-time favorite soup recipes. Make it in the instant pot or on the stovetop!
Ingredients
- 6-8 slices of bacon cut into pieces
- 1 medium onion diced
- 3 stalks celery diced
- 4 carrots diced
- 3 cloves garlic minced
- 1/2 teaspoon seasoned salt
- 1 quart chicken stock
- 3-4 russet potatoes peeled and cubed
- 1 cup raw, unsalted cashews
- 1 cup water
- 2 tablespoons cornstarch
- salt/pepper to taste important!
Instructions
INSTANT POT INSTRUCTIONS
- Press the SAUTE button on the Instant Pot. Add the bacon and cook, stirring until crispy. (Cutting up the bacon prior to cooking will help it brown evenly.) Scoop the bacon out onto a paper-towel-lined plate and save for topping the soup.
- Pour off all but 2-3 tablespoons of the bacon grease. Add the onion, celery, carrots, garlic and seasoned salt. Cook for 3-4 minutes until softened. Add the chicken stock and potatoes and stir to combine.
- Cook on high pressure (MANUAL) for 10 minutes. Allow the Instant Pot to naturally release for 15 minutes, then quick release the rest of the pressure.
- Meanwhile, add the cashews to a microwave-safe bowl and cover with water. Microwave for 2 minutes (to soften) then drain. Place the cashews in a blender with 1 cup of fresh water and 2 tablespoons cornstarch. Blend until completely smooth.
- Stir the cashew cream into the soup. Season to taste with salt and pepper (this is important!). Top bowls of soup with the bacon bits and serve.
STOVETOP INSTRUCTIONS
- Place a large heavy-bottomed saucepan on the stove. Add the bacon and cook over medium heat, stirring until crispy. (Cutting up the bacon prior to cooking will help it brown evenly.) Scoop the bacon out onto a paper-towel-lined plate and save for topping the soup.
- Pour off all but 2-3 tablespoons of the bacon grease. Add the onion, celery, carrots, garlic and seasoned salt. Saute over medium heat for 3-4 minutes, until softened. Add the chicken stock and potatoes and stir to combine.
- Bring to a boil then reduce to a gentle simmer. Cover and simmer for 30-40 minutes, until the potatoes are softened and tender. You may need to add a little more stock.
- Meanwhile, add the cashews to a microwave-safe bowl and cover with water. Microwave for 2 minutes (to soften) then drain. Place the cashews in a blender with 1 cup of fresh water and 2 tablespoons cornstarch. Blend until completely smooth.
- Stir the cashew cream into the soup. Season to taste with salt and pepper (this is important!). Top bowls of soup with the bacon bits and serve.
Notes
Gluten-Free: This soup is naturally gluten-free.
Dairy-Free: The homemade cashew cream makes this soup deliciously thick and velvety without any dairy!
To Make-Ahead: Prepare the soup base (minus the cashew cream), cool, and store in the fridge for up to 3 days. You can also prepare the cashew cream and bacon bits ahead and store them separately. Combine the soup base and cashew cream when reheating.
To Store: Let cool and store in an airtight container in the fridge for up to 4 days.
To Freeze: The soup base (minus the cashew cream) can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat before serving. The soup will not freeze well if the cashew cream is already mixed in.
Nutrition
Calories: 334kcal | Carbohydrates: 40g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 595mg | Potassium: 960mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6812IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg