Creamy Vegan Potato Soup

• 1
  
  medium onion, finely chopped
  
• 8 -10
  
  fresh garlic cloves
  
• 1
  
  tablespoon coconut oil
  
• 6
  
  cups cubed russet potatoes (2 large baking potatoes)
  
• 7 ¹⁄₂
  
  cups warm water
  
• 1 ¹⁄₂
  
  cups organic corn kernels (yellow or white, frozen or fresh)
  
• 1 ¹⁄₂
  
  cups warm water
  
• 1
  
  cup raw cashews
  
• 4
  
  teaspoons sea salt, to taste
  
• 3
  
  cubes vegan bouillon (I use Edward and Sons)
  
• ¹⁄₄
  
  cup nutritional yeast
  

directions

• In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
• Add potatoes to the pot along with the 7 1/2 cups water. 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.
• Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
• In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
• Serve hot with crusty garlic bread!