Creamy Vegan Potato Soup

• 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

1. In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
2. 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.
3. 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).
4. 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.
5. Serve hot with crusty garlic bread!

onion, garlic, coconut oil, cubed russet potatoes, water, corn, water, cashews, salt, bouillon, nutritional yeast

Taken from www.food.com/recipe/creamy-vegan-potato-soup-520642 (may not work)