Creamy potato and white bean soup

I decided to make soup tonight using some leftover pureed potatoes and white beans. Below is the recipe for the soup. It turned out really tasty.

Creamy potato and white bean soup

3 tablespoons olive oil
3 medium size carrots
3 stalks of celery
1 inch cube of fresh ginger
2 cloves of garlic
3 tablespoons flour
2 cups of vegetable broth or 2 cups water plus two vegetable cubes
2 cups pureed potatoes
2 cups pureed white beans
1/2 cup cooked whole white beans
fresh chives

Slice the carrots and celery and add to a soup pot with the olive oil. Cook over medium heat until the vegetables are a bit soft. Add the flour and cook for a few more minutes until the roux is a little golden. Mince the ginger and garlic and add to the pot. Cook for a minute more. Add the vegetable broth. Add the potatoes and white beans. Stir and cook for a few minutes longer over medium to low heat. Ladle the soup into bowls and top with fresh chives. Enjoy.