Creamy Potato Chowda

This soup was to die for!!  YUM.  I can’t wait to make it again and again.  (Good thing it was so good since I doubled it the first time, which is always a risk, but it paid off!)  Thank you for my friend Diane sending this recipe to me, which I modified to make this awesome soup.


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup celery, diced
  • 2 large carrots, diced
  • 4 cups (about 1 lb 3 oz) potatoes, skins on, cut in 1″ cubes
  • 1 tsp herbs de provence (or an Italian mix, or your own mix of thyme, rosemary, oregano)
  • 6 cups veggie broth
  • 1 1/2 cups water
  • 1 cup cashews
  • 1 1/2 cup corn, thawed

In a large soup pot, saute onion, garlic, celery, and carrots until onions are translucent and other veggies are starting to soften.  Add potatoes, seasoning and veggie broth.  Bring to a boil and simmer on low.

Meanwhile, combine water and cashews in a blender and puree until completely smooth.

Once all soup veggies are tender, add cashew cream and corn and bring back to a simmer.  Remove from heat.  Using an immersion blender, blend some of the soup to increase the creaminess  OR  remove about 2 cups of the soup and blend until smooth in a blender and then return to pot and stir well.

Delish!  Enjoy!!


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