Good afternoon here we will give you a recipe garlic and rosemary potato soup which is delicious The way making it is very easy. You just need to be careful to get results from garlic and rosemary potato soup which has aroma and taste that able evoke our tastes.

So that the result of garlic and rosemary potato soup, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare garlic and rosemary potato soup the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required in prepare

1. Prepare Soup
2. Prepare 2 pounds waxy or semi-waxy potato (I use yukon gold)
3. Prepare 1 (15 oz) can of cannelini beans
4. Use 1 stick celery
5. Prepare 1 leek
6. Prepare 1 onion
7. Prepare 4 sprigs fresh rosemary
8. Take 8 or more gloves of garlic, minced
9. Prepare 2 tablespoons olive oil
10. Take 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. Take Cashew Cream
14. Prepare 1/3 cup raw, unsalted cashews
15. Prepare 1-2 cups water
16. Prepare nutritional yeast to taste (I probably use 1/4 cup or more)

Mix flour into pot and stir until vegetables are coated. Add the garlic and cook for a minute fragrant (be careful not to burn it). Transfer everything to a plate and set aside. Great recipe for Garlic and Rosemary Potato Soup.

Step by step 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!
15. Done and ready to serve!

A delicious, plant-based potato soup that will "feed your cells and your soul." This is adapted from the No Meat Athlete cookbook. It's super easy, and you can batch cook it too! It gives the soup an incredible creaminess-better, in this case, than cream itself. Place the potatoes in a large saucepan or Dutch oven along with the garlic, water onion, carrot, salt, and rosemary. Whisk in milk, bring to a boil and simmer until thickened.

I say thank you for using the recipe that I convey on here. hope we Good luck!