My parents gave me a huge bag of potatoes and onions that they had leftover from going to the farmers market. I was in search of a recipe and stumbled upon this one! So glad I did because it’s very delicious.
Broccoli Potato Soup (recipe courtesy of @heartbeetkitchen )
2 tablespoons Extra Virgin Olive Oil
1 large onion, diced
2 teaspoons Sea Salt
2 cloves garlic, sliced
1 large russet potato, peeled and diced
3 cups Veggie Broth
1 dried bay leaf
1 1/2 teaspoons Ground Black Pepper
1/2 bag Frozen Organic Spinach (8 ounces)
1 bag Frozen Organic Broccoli (16 ounces)
3 tablespoons fresh basil
4 ounces Organic Mozzarella Shredded Cheese
juice of one lemon
1 teaspoon white wine vinegar
4 tablespoons butter
toasted chunks of sourdough bread and sliced cherry tomatoes
In a large stockpot, heat olive oil to medium heat. Add onion and 1 teaspoon salt. Cook for 6 minutes.
Then stir in garlic and potato. Cook for 2 minutes to combine flavors.
Add veggie broth, bay leaf, black pepper, spinach, and broccoli.
Simmer for 15 minutes to concentrate flavors with lid on. All vegetables should be softened.
Add half of the mixture to a blender and puree until smooth. Pour into a small stockpot.
Then add remaining soup mixture, basil and cheese to blender. Pulse to break down vegetables nicely, but not puree. You want some texture to this soup.
Stir what’s in the blender into the pureed soup mixture in the smaller stock pot.
Add remaining 1 teaspoon salt, lemon juice, white wine vinegar, and butter.
Stir completely, until all is combined and melted. Taste, and add salt if it doesn’t pop with flavor. Add toasted bread hunks and sliced cherry tomatoes to top of each bowl and serve.
I had a major craving for soup today, and this Jalapeño Beer Cheese Soup is exactly what I need! 🧀🥣🥨
Made with diced jalapeños, two types of shredded cheese and bottle of my favorite wheat beer, this soup is perfect for dunking and dipping pretzels and crusty bread. And did I mention it's CHEESY?! Pretty much the best soup ever. 😋
[recipe link in profile] ...