Creamy Potato Soup


  • 3 pounds red potatoes, diced

  • 1 sweet onion, diced

  • 2 large carrots, peeled and diced

  • 1 Tblsp. onion powder

  • 2 tsp. salt (or to taste)

  • 1 cup cashews or slivered almonds

  • 2 Tblsp. dried parsley

  • 1 tsp. dried dill


  1. Put potatoes, onion and carrots in a medium pot and cover completely with water.

  2. Bring to a boil then lower to simmer. Cook 20 minutes, until vegetables are tender.

  3. In blender, put everything else except dill. Add 1 cup of water. Blend well for 2 minutes.

  4. Slowly stir this mixture into the pot of simmering vegetables.

  5. Cook, stirring occasionally, for 5 minutes. Adjust salt.

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