Potato Cheese Soup + Shiitake Bacon & Chives

Ingredients:

• 2t olive oil
• 2 cups chopped onions
• 2-3 cloves of garlic, minced
• 1 cup carrots, finely chopped
• 1 cup celery, finely chopped
• 5 cups coarsely chopped potatoes, peeled (if smooth & thin-skinned, unpeeled)
• 2 1/2 cups water
• 2 1/2 cups veggie broth
• 4 oz cashew cream (2 oz. raw cashews + 2 oz. water blended until smooth)
• 1 packed cup of shredded sharp cheddar cheese
• 1/2t salt
• 1/2t pepper
• Fresh chives
• Shitake bacon

Directions

• Heat the oil in a large pot over medium heat.
• Add the onions, garlic, carrots, celery and salt.  Cook until very soft but not browned (approximately 10 minutes).
• Add the potatoes, water, and broth. Bring to a boil.
• Reduce the heat and simmer until the potatoes are tender (approximately 10 minutes).
• Add the cashew cream and cheese.
• Puree the soup using an immersion blender.
• Season with salt and pepper.
• Top each bowl with chives and shitake bacon.