Directions

1. 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.
2. 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.
3. Pour the soup into your KitchenAid® blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy.
4. Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
5. To serve, ladle the soup into bowls, and serve with crusty bread.