Creamy Potato Soup
3 pounds red potatoes, diced
1 sweet onion, diced
2 large carrots, peeled and diced
1 Tblsp. onion powder
2 tsp. salt (or to taste)
1 cup cashews or slivered almonds
2 Tblsp. dried parsley
1 tsp. dried dill
Put potatoes, onion and carrots in a medium pot and cover completely with water.
Bring to a boil then lower to simmer. Cook 20 minutes, until vegetables are tender.
In blender, put everything else except dill. Add 1 cup of water. Blend well for 2 minutes.
Slowly stir this mixture into the pot of simmering vegetables.
Cook, stirring occasionally, for 5 minutes. Adjust salt.