Creamy Potato, White Ched & Greens Soup

Creamy Potato, White Ched & Greens Soup

​Prep Time: 25 Min
Cook Time: About 45 Mins
Yields: 4 Servings

What You Need

• 1/4 C Unsalted Butter
• Splash EVOO
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 3 Green Onions, sliced & separated
• 2 stalks Celery, diced
• 1 Carrot, peeled & sliced
• 4 C Yellow Potatoes, cut in to large chunks / cubes
• 4 C Pres. Choice Plant-Based Chik'n Broth
• 1 C Snap Peas, cut in to halves
• 1 Zucchini cut in to half moons (about 1 1/2 C)
• 1 x Hard Cheese Rind
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1 1/2 Tsp. Vegeta Seasoning
• 2 C Fresh Baby Spinach, stems trimmed & roughly chopped
• 1/2 C Whipping Cream, room temperature
• 1 C Extra Old White Cheddar, shredded
• 1/3 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper

Directions

• Begin heating the butter, EVOO, garlic, and pepper flakes in a medium sized pot set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute without burning. Add the onion, light portions of the green onions, celery, carrot, and a good pinch of both salt & cracked pepper. Stir as needed and let the veggies cook about 10 minutes.
• Add the potatoes and another good pinch of both salt & pepper. Stir and cover the pot for 5 minutes. Pour in the broth and drop in your cheese rind. Let the soup come to a boil and once boiled, reduce your heat to a simmer and stir in the vegeta, garlic powder, and onion powder. Cover & simmer for 12 minutes. Add the zucchini & snap peas and continue to simmer with a tilted lid now, for 12 - 15 minutes until your veg are tender but not mushy.​

• Pour in the cream and wait for the soup to come back to temp. Pluck out the cheese rind. Scoop a cup of mostly potatoes and broth in to a separate, blender safe container & puree until smooth using your Immersion blender. Stir this creamy mixture back in to your soup and drop in your spinach. Stir and let the spinach cook for only a couple of minutes. Turn off the heat and fold in your white cheddar, dark green onions, & grana padano. Taste and adjust your salt / pepper if needed / desired. 
• Serve your bowls garnished with additional shredded cheese, pepper flakes, some herbs or green onions, and croutons if you have them for that welcome crunch. ENJOY!

QUICK CROUTONS - I simply heated up a grill pan and sliced some baguette. I gave them a drizzle of EVOO and grilled them on both sides until golden and crisp. Then, I just chopped them up and they're ready to go. Keep in mind, they won't stay crunchy as long as if you'd baked them, but it's a good, quick substitute.

HAPPY VEG