Okay, I know, it’s probably getting past soup season but this Sunday afternoon I was cold and soup sounded good so I finally remembered to take a picture of the Loaded Baked Potato soup I created this winter. It’s one that all six of us like so that in and of itself makes it a keeper. It doesn’t have any animal protein in it yet it really tastes like there’s bacon and sour cream included.
1 large onion chopped
1-2T. sesame oil
2 T. margarine (no animal protein brand, we like Willow Run which Meijer’s carries)
6-8 left over baked potatoes cubed (or cube them and boil till tender, drain)
¼ cup dried chives
6-8 cups water (enough to cover potatoes in pan)
1/3 cup raw cashews
2/3 cups hot water
2 T. lemon juice
In large saucepan sauté onions in margarine and oil. Once tender add potatoes and water to cover. Simmer. While simmering place cashews, hot water and lemon juice in the blender. Blend till combined and not grainy (several minutes on high); add this to the cooking potatoes. Remove about two cups of soup from pot and blend till smooth (only 30 seconds or so) then return to the pot. Add chives just before serving and salt and pepper to taste.