Creamy Potato Soup Without the Cream

• Produce

  • 2 cups Cauliflower, fresh or frozen
  • 1 cup Celery
  • 1 cup Onion
  • 4 cups Russet potato
  • 1 cup White beans, cooked

• Canned Goods

  • 3 cups Broth

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 3 cups Water

• Other

  • 1 cup Chopped leaks

Found on forthisseason.com

Description

Ingredients

• 1 tbsp olive oil
• 1 cup chopped leaks
• 1 cup cooked white beans
• 1 cup chopped celery
• 1 cup chopped onion
• 3 cups broth (chicken or vegetable)
• 3 cups water
• 4 cups chopped russet potato (about 4 large)
• 2 cups chopped cauliflower (fresh or frozen)
• 1 tsp salt or to taste
• 1 tsp pepper or to taste

Directions

• In a large stock pot over medium high heat, sauté the leeks, celery and onion in olive oil until soft and onion is translucent, 5-7 minutes.
• Add water, broth, beans, potatoes and cauliflower to the stock pot. Cover and bring to a boil.
• Reduce heat to low and simmer for 30 minutes. Potatoes are done if they easily mash with a fork.
• Blend soup. (I use the food processor but a blender or immersion blender would also work.)
• Add salt and pepper, adjusting to taste.
• Serve hot with additional pepper if desired.