Saturday, October 3, 2020

Potato Soup

 Place in a 6-quart pot:

Approximately 10 cups of shredded potatoes (use the large hole on your food processor blade)

1 cup diced onion (or more) 

1 large carrot, shredded

2-1/2 tsp. salt


Cover completely with water. Bring to a boil and cook until potatoes are soft. Then blend the following together:

1 cup cashews

2 cups water


Stir this cashew cream into the potatoes and add the following:

1 Tbsp. dried dill

2 Tbsp. chicken-style seasoning

1 tsp. onion powder

1/2 tsp. garlic powder


Heat through and serve.

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