Creamy Vegan Potato Soup - cooking recipe

Ingredients

1 medium onion, finely chopped
8 -10 fresh garlic cloves
1 tablespoon coconut oil
6 cups cubed russet potatoes (2 large baking potatoes)
7 1/2 cups warm water
1 1/2 cups organic corn kernels (yellow or white, frozen or fresh)
1 1/2 cups warm water
1 cup raw cashews
4 teaspoons sea salt, to taste
3 cubes vegan bouillon (I use Edward and Sons)
1/4 cup nutritional yeast

Preparation

In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
Serve hot with crusty garlic bread!