Creamy Roasted Red Pepper & Manchego Potato Soup
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Creamy Roasted Red Pepper & Manchego Potato Soup
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This Creamy Roasted Red Pepper & Manchego Potato Soup is lightened up Spanish version of potatoes soup. Full of roasted garlic, onion, peppers and salty manchego cheese!
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Ingredients
- 2 roasted heads of garlic (see note)
- 1 tbsp olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 1/2 tsp salt, divided
- 3 cups diced russet potato
- 8 oz roasted peppers, drained and roughly chopped
- 1/2 tsp smoked paprika
- 3 cups low-sodium chicken stock
- 2 cups shredded manchego cheese
- 1/2 cup heavy cream
Instructions
- Add olive oil to a large soup or stock pot. Turn the heat on medium and add onion, garlic, celery and 1/2 teaspoon salt. Sweat veggies for 3 minutes until slightly softened.
- Add potatoes and another 1/2 teaspoon salt. Cook another 5 minutes until potatoes are slightly softened. Add peppers and smoked paprika. Cook another 1-2 minutes. Add chicken stock, roasted garlic and remaining salt. Bring to a boil and then reduce to a simmer until all the potatoes are fork-tender, about 10-12 minutes.
- Once the potatoes are tender, remove from heat and use an immersion blender to puree the soup to your liking. Place the soup back on a low heat and add cheese. Stir until melted. Add in cream, stir to combine. Season to taste with salt and pepper.
- Garnish with chopped chive and extra cheese. Serve with crusty bread.
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