Sauté the onions, carrot, celery, potatoes and salt with oil or broth until soft. About 5-7 minutes.
Add the corn, garlic, thyme and pepper and sauté for 3-4 minutes until corn is softened.
Add the broth, cover and simmer until the potatoes are soft. About 5 minutes.
Remove half of the soup and put into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
Add the blended soup back into the pot and mix in the bacon.
Serve with toppings of choice!
Notes
If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
Adjust the amount of cashews for how creamy you prefer it. ½ cup gives you a good creaminess but 1 cup makes it ultra rich.
Nutrition facts use ½ cup cashews and is without added toppings.