Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

Cook Potatoes: Add the cubed potatoes and vegetable broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Prepare the Creamy Base: While the potatoes are simmering, place the raw cashews in a heat-safe bowl and cover them with hot water. Let them soak for at least 15 minutes. Drain the soaked cashews and place them in a high-speed blender.

Blend the Soup: Once the potatoes are tender, use a slotted spoon to transfer about 2 cups of the potatoes from the pot into the blender with the cashews. Add about 1-2 cups of the hot soup broth to the blender, along with the nutritional yeast, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy.

Combine and Finish: Pour the blended cream base back into the pot with the remaining potatoes. Stir well to combine. The vegan potato soup will immediately become rich and thick. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.