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Blue Cheese Potato Soup with Olive Tapenade

Blue Cheese Potato Soup with Olive Tapenade

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Potato soups can sometimes be a bit bland, but not this one.  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.

serves 12 people

Ingredients

cost per recipe: $10.82

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 2

    medium onion, chopped (about 1 cup)

  • 5

    cloves garlic, minced

  • 6

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 4

    pounds red potato, peeled and diced

  • 1

    tablespoon balsamic vinegar

  • 1/3

    cup crumbled blue cheese

  • 1/2

    cup olive tapenade

view nutrition info

How to Make It

Heat the oil in a 6-quart saucepot over medium heat. Add the 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 the vinegar and cheese. Increase the heat to medium. Cook for 5 minutes or until the mixture is hot and bubbling. Season as desired.   Divide the soup mixture among 12 serving bowls. Top each with 2 teaspoons tapenade.
Step 1

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until they're tender.

Step 2

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.

Step 3

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 the vinegar and cheese. Increase the heat to medium. Cook for 5 minutes or until the mixture is hot and bubbling. Season as desired.  

Step 4

Divide the soup mixture among 12 serving bowls. Top each with 2 teaspoons tapenade.

Recipe Tips

  • Tip: Serve with a hot crusty French baguette. For dessert serve with chocolate mousse pudding.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

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