Potato Cream Soup
Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
Finely chopped chives (to serve)
1/2 cup heavy cream (or 1/2 cup raw unsalted cashews)
4 cups vegetable broth
1 cup cauliflower florets
3 cups yellow potatoes (3 medium, peeled and cubed)
1/8 teaspoon freshly ground black pepper (plus more to taste)
1 teaspoon sea salt (plus more to taste)
2 teaspoons minced garlic (2 cloves)
1/4 cup diced celery
1 cup diced yellow onion
1 tablespoon grapeseed oil (or extra-virgin olive oil)
Step by step
In a large saucepan over medium-high heat, warm the oil and sauté the onions, celery, garlic, 1/4 teaspoon of the salt, and pepper for about 5 minutes until the onion is soft and translucent.
Add the potatoes, cauliflower, broth, and remaining 3/4 teaspoon salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the potato and cauliflower are just tender. Immediately remove the saucepan from the heat (to reduce the starch build-up) and allow the soup to cool slightly; stir in the cream or cashews, and allow to cool for a few more minutes.
Pour the soup into your KitchenAid® blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy.
Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
To serve, ladle the soup into bowls, and serve with crusty bread.