1 ½poundsrusset potatoesabout 3 medium or 2 large, peeled and cut into ¾-inch dice
1medium head cauliflowercut into florets
4cupslow sodium vegetable broth
2tablespoonslow sodium soy sauce
3/4teaspoonkosher saltplus additional to taste
1/4teaspoonground black pepperplus additional to taste
1/4cupnutritional yeastoptional; will give the soup a "cheesy" note
1tablespoonfreshly squeezed lemon juice
For topping: chopped green onions or chivestempeh bacon, croutons
Place the cashews in a medium bowl and cover with room temperature water. Let sit while you prepare the rest of the soup.
In a Dutch oven or large soup pot, heat the olive oil over medium. Add the onion, carrots, celery. Cook for 3 minutes.
Stir in the garlic. Then, stir in the potatoes and cauliflower. Saute until the potato softens slightly, about 8 minutes.
Add the broth, soy sauce, paprika, salt, and pepper. Bring to a steady simmer.
Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes.
Drain the cashews and place in a high-powered blender or a food processor fitted with a steel blade. Ladle in several scoops of the soup (be careful to only fill the blender about halfway, however, as hot soup can splatter). Puree until smooth, then transfer back to the soup pot.
Puree the rest of the soup, either by transferring it to a blender in batches or with an immersion blender. Return all of the soup to the pot, then stir in the nutritional yeast and lemon juice.
Taste the soup and adjust the salt and pepper as desired. The amount of salt you need will vary based on the broth you use. Serve hot, topped with chopped green onions, tempeh bacon, and/or croutons as desired.
TO STORE: Refrigerate potato soup in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
Potato soups can become grainy once frozen and thawed, so I don't recommend freezing this soup.