Long time, no recipe. I try to eat well, but every now and then, I crave comfort food. Plus I needed a way to rid the fridge of several cheeses at once. Hence, Broccoli Triple Cheese Potato Soup it is.
What You Need:
1/2 pound Red Potatoes, rinsed
1 Broccoli Crown
1/4 Red Onion
1 Can Campbell’s Cheddar Cheese Soup and milk to dilute
1/2 Cup Shredded Cheddar
1/2 Cup Goat Cheese
2 Slices of Aged Swiss
1/2 Cup White Wine
1 Tablespoon Olive Oil
First, rinse and chop Red Potatoes. I cut mine very small, so I can fit potato and broccoli all in one bite. Chop the Broccoli leaving only florets to go in soup, and chop the onion fine. Turn on stove top to heat pan.
Next, add a small bit of Extra Virgin Olive Oil to the hot pan. Toss the Potatoes, Broccoli and Onions to ensure they’re coated, then added 1/4 cup of the white wine to the veggies. (And save the remaining white wine for the soup.) Cook for about 10 minutes on medium-high heat with lid.
While the veggies roast, turn on another eye for the soup. Add Campbell’s Cheddar Cheese Soup with a can of milk and stir compassionately. Add Shredded Cheddar and Goat Cheese, mix well. Then, pick apart the Aged Swiss Slices to toss in the soup and mix. Add remaining White Wine and allow to bubble on low. Cook the soup for about 10 minutes on medium heat. Turn it down once all ingredients are accounted for to prevent burning.
Once the veggies have charred, add them to the soup and top with whichever cheese you would like (I added more Cheddar and Goat Cheese Crumbles.) And that’s it! The easiest and cheesiest soup ever. You’re welcome.
On a side note, I hope everyone enjoys their 4th of July this weekend! We plan to drop by a few parties (4 of my friends have birthdays this week) and can’t wait to play with fireworks. Am-er-i-ca, fuck yea.