Blue Cheese Potato Soup with Olive Tapenade
Recipe from
Swanson Broth & Stock
Potato soups can sometimes be a bit bland, but not this one. This soup flavors the potatoes with blue cheese and balsamic vinegar, and a dollop of olive tapenade. Plus, it's ready to serve in just an hour.
Servings:
12
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Ingredients
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2 tbsp.olive oilsee savings
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2medium onions, chopped (about 1 cup)see savings
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5 clovesgarlic, mincedsee savings
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6 cupsSwanson® Vegetable Broth (Regular or Certified Organic)see savings
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4 lb.red potatoes, peeled and dicedsee savings
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1 tbsp.balsamic vinegarsee savings
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1/3 cupcrumbled blue cheesesee savings
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1/2 cupprepared olive tapenadesee savings
Directions
1.
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until they're tender.
2.
Stir the broth and potatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potatoes are tender.
3.
Pour 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepot. Stir in the vinegar and cheese. Increase the heat to medium. Cook for 5 minutes or until the mixture is hot and bubbling. Season as desired.
4.
Divide the soup mixture among 12 serving bowls. Top each with 2 teaspoons tapenade.
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