Recipe Blog

Hearty Potato Soup

Biking Through Burgundy Potato Soup 12.31.17.jpg

3 lb red potatoes, washed but not peeled

1/2 cup yellow onion, chopped

1 1/2 Tbsp minced garlic

6 cups vegetable stock

8 ounces low fat cream cheese, softened

1/2 cup heavy cream

1-2 tsp fresh black pepper

1-2 tsp salt

2 Tbsp Gardenaire Biking Through Burgundy spice blend

2 cups shredded sharp cheddar

3 green onions, chopped

Preheat oven to 425°F and line baking sheet with parchment paper. Wash potatoes and rub with olive oil. Bake potatoes for 30 min or until easily pierced with knife. Cool potatoes and cut the potatoes into 1/2” cubes. In a Dutch Oven or stockpot, add in the cubed potatoes, yellow onion, garlic, stock, pepper, salt and Biking Through Burgundy spice. Cook on low heat for 25 min. Add softened cream cheese and heavy cream. Use a hand blender to partially puree soup. Alternatively, place half the soup into a blender, puree and return to pot. Add in 1 cup of shredded cheddar and stir.  Ladle into bread bowls, garnish with cheese and green onions.

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