Many people dislike potato soup because it can tend to be bland. Not this recipe! 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.
Blue Cheese Potato Soup
Ingredients:
- 2 tbsp olive oil
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 6 cups vegetable broth
- 4 pounds red potato, peeled and diced
- 1 tbsp balsamic vinegar
- 1/3 cup crumbled blue cheese
- 1/2 cup prepared olive tapenade
- Salt and pepper to taste
Directions:
- Heat the oil in a 6-quart saucepot over medium heat. Add onions and garlic and cook until they’re tender.
- 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.
- 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 puréed mixture to the saucepot.
- Stir in vinegar and cheese. Increase the heat to medium. Cook for 5 minutes or until the mixture is hot and bubbling.
- Season as desired.
- Top each bowl with a spoonful of olive tapanade.
Serve hot and add a baguette and/or salad for a complete meal.
Olive Tapenade
Most recipes have anchovies chopped into it, however, I am not a fish fan. Here is a recipe that adds garlic instead of anchovies.
Ingredients:
- 3 garlic cloves, peeled
- 1 cup pitted Kalamata olives
- 2 tbsp capers
- 3 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
- Place the garlic cloves into a blender or food processor; pulse to mince. Add olives, capers, parsley, lemon juice, and olive oil. Blend until everything is finely chopped. Season to taste with salt and pepper.
Spicy Olive Tapenade
Here is a more spicy tapenade if you want an even more flavorful soup.
Ingredients:
- 1 cup pitted black olives, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/8 tsp red pepper flakes
- 1/8 tsp hot sauce
- 1 clove garlic, minced
- 1 tbsp fresh basil
- 1 tbsp dried onion
- 1 tbsp balsamic vinegar
- 2 tbsp chopped pimentos
Preparation:
- Combine all ingredients except pimentos in a food processor and blend until smooth. Stir in the pimentos and serve.
Even if you don’t want to make the soup, olive tapenades can be quickly made to use as a spread for crackers or pita chips.