In 4-quart saucepan, cook onion, celery and carrot in oil over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium-low and add garlic. Cook 2 minutes, stirring constantly. Add broth, potatoes, hot sauce, salt and pepper; bring to a boil. Reduce heat and simmer uncovered 10 minutes, adding beans and 1/2 cup of the cheese last 2 minutes. Cook until potatoes are tender and cheese is melted. For thick creamy soup, place 3 cups of soup into blender. Cover and place folded kitchen towel over lid. Carefully blend and return to saucepan. Garnish individual servings with green onion and remaining cheese.
Tip: For a vegan option, omit the cheese. You can also use an immersion blender in place of a standard blender. Do not remove 3 cups. Simply blend entire recipe with immersion blender until part of the soup is smooth and creamy.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Total Fat 9g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 15mg, Sodium 800mg, Carb 66g, Fiber 6g, Total Sugar 3g, Protein 12g, Calcium 15%, Iron 15%, Calories 380, Added Sugar 0g, Vitamin D 0%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.