Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, garlic and rosemary potato soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Garlic and Rosemary Potato Soup is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Garlic and Rosemary Potato Soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. 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. Prepare 1 (15 oz) can of cannelini beans
4. Get 1 stick celery
5. Prepare 1 leek
6. Make ready 1 onion
7. Prepare 4 sprigs fresh rosemary
8. Make ready 8 or more gloves of garlic, minced
9. Get 2 tablespoons olive oil
10. Get 2 bay leaves
11. Prepare 4 cups vegetable broth (I sometimes buy prepared broth or use a broth concentrate like Better than Bouillon or Knorr vegetable bouillon)
12. Get 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. Make ready Cashew Cream
14. Make ready 1/3 cup raw, unsalted cashews
15. Get 1-2 cups water
16. Make ready 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!

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