Summa Borscht aka Potato Soup

One quick and economical meal that my family loves is a vegan version of an old mennonite favorite!  Traditionally, it is made with buttermilk and some people make it with sausage and beets.

I dont know where this version originated, just that it was passed down to me by my mom.  We grew up with this version and it is one of my comfort foods!

Potato Soup

Prep time: 30 min

Cook time: 40 min

Serves: 4-6

6 c. Raw potatoes, diced

1 c cashew pieces (raw, not roasted)

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp dried dill

2 c hot water

Imitation bakon bits 

1. Place cut potatoes in a pot with enough water to just come to the top of the potatoes.  Cook until almost tender
2. While potatoes are cooking, soak cashews in boiling water for about 10-15min.  Drain and rinse them.
3. Place cashews, herbs, and hot water into blender and blend on high till smooth.
4. Add the cashew cream to the almost done potatoes (do not drain the potatoes).
5. Stir and let cook till potatoes are done.  Add more salt and pepper if desired.
6. Serve topped with bakon bits.