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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This dish is a super simple flavorful soup, perfect for a winter's supper. It's my eleven year old son's most requested meal. Add a salad and some crusty bread. Ingredients:
6 - 8 baking size potatoes, peeled and cut into chunks |
2 stalks of celery finely chopped |
2 carrots finely chopped |
1/2 sweet onion finely chopped |
5 cloves of garlic minced |
enough olive oil to cover bottom of soup pot |
salt and pepper to taste |
fresh rosemary (use your own discretion, i usually drop two stalks of rosemary into the pot as the soup is cooking, stalk and all and remove it before serving. |
1 quart carton of vegetable broth |
1 c water |
1/2 c fat free half and half |
1 8 ounce round of smoked gouda, shredded |
Directions:
1. Heat olive oil.
2. Add carrots, celery, onion, and garlic. Saute until onion is translucent, careful not to burn the garlic.
3. Add potatoes and stir into veggie mixture.
4. Add veggie broth and water, cover and bring to a gentle boil.
5. Reduce heat, add rosemary, approximately 1/2 tsp of salt and a tsp of pepper.
6. Simmer until potatoes are soft.
7. Remove rosemary.
8. At this point, I will usually either blend in batches using the chop feature so that the vegetables aren't completely liquidated, or I will use a hand mixer. The consistency should be thick and soupy, but the vegetables should not be totally destroyed.
9. Add half and half and reheat to simmering.
10. Add gouda and stir until blended.
11. Taste soup and adjust salt and pepper to taste.
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