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Potato Soup with a Twist
INGREDIENTS
- 1 tablespoon García de la Cruz Organic Extra Virgin Olive Oil
- 1 large onion, diced
- 1 leek, white and light green parts only, thinly sliced
- 1 clove garlic, minced
- 4 large potatoes, peeled and diced
- 1 cup vegetable broth
- 1 sprig fresh thyme
- Salt and pepper to taste
- Sliced García de la Cruz Garlic Stuffed Olives
DIRECTIONS
- Heat olive oil in a large pot over medium heat.
- Add diced onion, sliced leek, and minced garlic to the pot. Sauté until softened, about 5-7 minutes.
- Add the peeled and diced potatoes to the pot, along with the vegetable broth and the sprig of fresh thyme.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are cooked through, remove the pot from the heat. Discard the sprig of thyme.
- Using an immersion blender or transferring the mixture to a blender in batches, blend the soup until smooth and creamy.
- Season the soup with salt and pepper to taste. Adjust seasoning as needed.
- Ladle the soup into bowls and garnish with sliced Garlic Stuffed Olives.