Potato soup is perfect for a chilly fall evening and perfect all winter long. The version here is dressed up in green for Halloween but don’t let its “costume” trick you: it still tastes like old-fashioned potato soup!
¼ cup cashews (soaked for 2 hours if you don’t have a powerful blender)
5 to 8 drops liquid smoke
salt and pepper to taste
Add the potatoes, water, bouillon and garlic to a soup pot. Bring to a boil over high heat, and then turn to medium. Simmer until the potatoes are easily pierced with a fork, about 10 minutes.
While the potatoes cook, preheat the oven to 350°F. Cut the bread into small squares (or into Halloween shapes using cookie cutters) and spread on a baking sheet and bake for 5 to 10 minutes, until crispy. Set aside.
Blend the spinach, yeast, cashews and liquid smoke with ½ cup of the cooking liquid. Purée until very smooth.
Mash the potatoes with a potato masher while they are in the pot. It doesn’t have to be completely smooth. I like it a little chunky myself.
Stir in the green mixture until completely incorporated. Serve topped with croutons.