Meanwhile, wash and peel potatoes. Dice into bite-size pieces and place in soup pan along with 6 cups of water and chopped kale. Turn heat to high.
Add seasonings, mix well, cover, and bring to boil.
When water comes to a boil, reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices).
Meanwhile, place cashews, 1 cup of water, and salt in blender and blend until very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.)
When potatoes are tender, stir in blender mixture, and cook until hot. Serve hot.
Notes
* * * This recipe for Cream of Potato and Kale Soup is . . . gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.