Steps to Prepare Any-night-of-the-week Garlic and Rosemary Potato Soup

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We hope you got insight from reading it, now let's go back to garlic and rosemary potato soup recipe. To cook garlic and rosemary potato soup you only need 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Garlic and Rosemary Potato Soup:

1. Get of Soup.
2. Get of waxy or semi-waxy potato (I use yukon gold).
3. Provide of can of cannelini beans.
4. Provide of celery.
5. Provide of leek.
6. Take of onion.
7. Get of fresh rosemary.
8. Get of or more gloves of garlic, minced.
9. Provide of olive oil.
10. Prepare of bay leaves.
11. Use of vegetable broth (I sometimes buy prepared broth or use a broth concentrate like Better than Bouillon or Knorr vegetable bouillon).
12. Get of Salt and pepper to taste (I use quite a bit of pepper. The amount of salt will depend on what kind of broth you use).
13. Get of Cashew Cream.
14. Prepare of raw, unsalted cashews.
15. You need of water.
16. Provide of nutritional yeast to taste (I probably use 1/4 cup or more).

Instructions to make Garlic and Rosemary Potato Soup:

1. Chop the potatoes into desired size (I do quarters, or smaller depending on the size of the potato). Try to make them uniform so that they cook at the same speed..
2. Dice the onions and chop the celery, leek, and rosemary..
3. Heat the olive oil over medium heat in a large pan.
4. Add the onions, celery, and leek. Cook until they begin to slightly caramelize..
5. Add a dash of broth, oil, or lemon juice to deglaze the pan, and add the garlic and rosemary. Cook until fragrant..
6. Add the beans, potatoes, and bay leaves. Mix until coated..
7. Add the vegetable broth and bring to a boil..
8. Cover the pan (leaving a bit for steam to escape) and bring to a simmer. Cook until potatoes are tender (about 25-30 min)..
9. In the meantime, bring 1-2 cups of water and 1/3 cup of cashews to boil (you can add more cashews if you want the soup to be extra rich)..
10. Let the cashews boil for about 10 minutes. Then drain the cashews and let them sit until the soup is done cooking..
11. Once the soup is done, transfer the cashews and nutritional yeast to a blender with a few ladle-fulls of soup. Make sure you get some liquid as well as some of the solids. If you need more liquid, fill 'er up with more soup..
12. Blend, blend, blend, until creamy..
13. Stir the cream back into the soup and season to taste..
14. Serve with some salad, bread (sourdough is my preference!), and butter. Bon appetit!.

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