Heat the olive oil in a big soup pot over low heat. Add the onions and shallots and cook for about 5 minutes, until softened.
Add in the potatoes, sweet potatoes, broth, bay leaf, garlic granules and sea salt and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
While the potatoes are simmering, you can prepare your cashew cream. Simply blend the cashews with ¾ cup filtered water.
Add in the cashew cream, corn and red wine. Stir thoroughly and simmer for about another 5 minutes.
Serve hot with cracked black pepper and scallions.
Recipe by Potluck at Oh My Veggies at https://potluck.ohmyveggies.com/creamy-potato-sweet-potato-red-wine-chowder/