Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, garlic and rosemary potato soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Garlic and Rosemary Potato Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Garlic and Rosemary Potato Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook garlic and rosemary potato soup using 16 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Garlic and Rosemary Potato Soup:

1. Get Soup
2. Make ready 2 pounds waxy or semi-waxy potato (I use yukon gold)
3. Take 1 (15 oz) can of cannelini beans
4. Prepare 1 stick celery
5. Make ready 1 leek
6. Take 1 onion
7. Make ready 4 sprigs fresh rosemary
8. Prepare 8 or more gloves of garlic, minced
9. Make ready 2 tablespoons olive oil
10. Prepare 2 bay leaves
11. Take 4 cups vegetable broth (I sometimes buy prepared broth or use a broth concentrate like Better than Bouillon or Knorr vegetable bouillon)
12. Prepare 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 Cashew Cream
14. Take 1/3 cup raw, unsalted cashews
15. Get 1-2 cups water
16. Get nutritional yeast to taste (I probably use 1/4 cup or more)

Steps 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!

So that’s going to wrap it up for this exceptional food garlic and rosemary potato soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!