Munchie Monday: Parkview Dutch Potato Soup

When I was at the Parkview Adventist Medical Center for their Lifestyle Choices program a few years ago we would meet together and make some food item sometimes.  What I liked absolutely the best was called Dutch Potato Soup.

We were having a  full-time Senior Missionary potluck supper at the President's home after General Conference...to get together, to eat together, and to discuss things we learned and were touched by in General Conference.  We do this at every Conference. It is such a lovely evening.  We brought this soup.  Some people enjoyed it, but it pretty lightly salted so I am always tempted to add salt and pepper to my bowl. I didn't actually eat any at the supper because there were so many other delicious foods to try. I was sure there would be some to bring home so I could eat it then.

Dutch Potato Soup  (the way I made it)

1. First thing to do:  put 1 1/2 cups raw cashews in a large measuring cup and fill with water.  Let sit while the next steps take place.

2.
1/3 cup extra virgin olive oil
2 cups chopped sweet onions
4 teaspoons coarse kosher salt

Put the above in a large skillet on medium and cook until the onion juice has been extracted and the onions are nicely translucent.  It look my skillet about ten minutes.  I stirred it frequently. When we were at Parkview they emphasized that you MUST put all the salt in with the cooking onions to extract juice and flavor...so I add that message here.

3. While the onions are cooking,  peel and thinly slice russet potatoes and press down in a measure cup to equal 8 cups of potato slices. Add 6 cups water to a large pot and carefully dump in the potatoes.  Bring to a boil then cover and turn down heat to simmer for 15-20 minutes until potatoes are soft.

4.  Add 4 teaspoons of granulated garlic to the cooked onions and stir well.  It might clump up but that will be all right. Stir well.

5. Drain the cashews through a mesh strainer then rinse well.

6.  Put 2 cups water in a high speed blender then add the cashews.  Blend on high for 1-2 minutes until a smooth cashew cream is ready.

7.  Add the cashew cream to the cooked potatoes.  Stir well and cook 1-2 minutes.  Add the onions.  Use a spatula to get  all the onion, garlic, and olive oil out of the frying pan and into the soup.  Stir well.  Serve.  It looks pretty with chopped parsley on top, even dried parsley.  We did not happen to do that at the potluck supper.

This makes enough soup for 10-12 large servings.  Dear One had seconds.