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Potato and Cheese Soup with Tomatoes and Olives on Top

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Potato and Cheese Soup with Tomatoes and Olives on Top

The perfect potato and cheese soup with tomatoes and olives on top recipe with a picture and simple step-by-step instructions.

  • 600 g Waxy potatoes
  • 1 bunch Soup greens fresh
  • 1 Fresh shallot
  • 2 tbsp Oil
  • 1,5 liter Vegetable broth
  • 100 g Mountain cheese
  • 50 g Tomatoes pickled in oil
  • 30 g Pickled olives, pitted
  1. Peel or clean the potatoes and soup greens, wash and cut into small pieces. Peel the shallot and roughly cut it into cubes. Heat the oil in a saucepan and sauté all the vegetables in it. Pour in the vegetable stock and let it boil.
  2. Coarsely slice the mountain cheese, add to the soup, cover and simmer for 20-25 minutes. Puree the soup finely or coarsely with a hand blender.
  3. Chop the tomatoes, olives and parsley and serve sprinkled with the potato and cheese soup.
Dinner
European
potato and cheese soup with tomatoes and olives on top

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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