This 4-ingredient potato soup comes together in 30 minutes or less and requires minimal effort! Each bite is full of rich, creamy, and savory flavors.
Wash and peel the potatoes. Cube them into 1-inch chunks, then add them to a large stockpot with the chopped onions, celery, and water.
Bring the water to a boil, then reduce the heat to simmer for 25-30 minutes (10 minutes in an Instant Pot), or until the potatoes are fork-tender.
In the meantime, make your own cashew cream by blending 1 cup of soaked raw cashews with ¾ cup of water. Set aside for later.
Partially or fully blend the soup with an immersion blender. Or, mix the water and vegetables in a blender, then transfer back to the pot.
Stir in ¾ cup of cashew cream. Taste and season with salt and pepper to your liking, and add more water or cashew cream until it reaches your preferred consistency.
Serve with garnishes like chopped green onions, chives, shredded vegan cheese, tempeh bacon, etc.