1/4 cup + 4 cups vegetable broth
1 small onion, finely diced
1 tsp salt
1/2 cup raw cashews*
1 1/2 cups water
5 cups potatoes, peeled and diced
1/2 T thyme
Add the cashews and water to a food processor or blender; blend until smooth (1-5 minutes, depending on your machine).
Heat 1/4 cup veggie broth and add onion and pinch of salt and cook until onions are soft.
Add potatoes, salt, thyme and 4 cups broth. Cover and bring to a boil. Lower to simmer and cook until potatoes are tender (10-15 minutes).
Use a potato masher to mash the potatoes in the pot. (I like to leave some whole for texture, but you can mash as much as you like for creaminess.)
Add the cashew cream and heat for a few more minutes.
Salt and pepper to taste.
*Soak cashews for 2 hours to overnight, unless you have a high-powered food processor. I find that I do not need to soak with my food processor, but if you are using a blender, you will likely need to soak them.
This is one of my favorite recipes, as it reminds me of the potato soup my Mom used to make when I was a kid. Hers had milk and butter in it, so this version is way healthier!
Modified from Creamy Potato-Leek Soup recipe in "Isa Does It"