Mel’s Potato Soup


  • 6 – 8 potatoes, diced
  • 4 – 5 stalks celery, diced
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 Tbsp. McKay’s chicken style seasoning
  • 3/4 c. raw cashews, rinsed
  • 1 c. water
  • 2 Tbsp. onion powder
  • 1 c. Tofutti sour cream
  • salt to taste


  1. Bring celery, onion, carrots, potatoes and chicken style seasoning to a boil in enough water to cover. Cover and simmer until vegetables are tender. Blend cashews and onion powder with 1/2 cup of the water until smooth and creamy. Blend in remaining 1/2 cup water.
  2. Remove soup from heat and stir in cashew mixture and Tofutti sour cream. Cover and let stand until heated evenly. Serve hot.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Supper Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.