Smokey Loaded Potato Soup
This is most certainly the season for snow, considering there is snow on the ground with more forecasted for tomorrow afternoon – fun times! However this means lots of time at home messing around in the kitchen – which is perfect considering the awesome blog event I’m taking part of starting Feb. 2nd! As part of this I got lots of goodies, one of which I already mentioned, and a few more that I’ll be talking about over the next week or so. One of the more interesting items that arrived was a container of mixed spices thanks to VooDoo Chef – I knew that testing it would be a bit difficult as a single whiff indicated that this stuff was good and POTENT. I had been toying with the idea of a loaded potato soup for a few days at this point, and decided that this package of Red goodness would be a great way to add a smokey taste to my potatoes – allowing me to skip the roasting step.
2 tbsp extra virgin olive oil
1 bunch spring onions, cut all the whites the flip and cut half-way down the green
2 cloves garlic, minced
1/2 tbsp Red Spice
2 lbs butter potatoes, in large cubes (eights)
4 cups vegetable stock
1 cup water
1/2 cup greek yogurt
1/2 cup extra sharp cheddar cheese
- Heat the olive oil in a large dutch oven over medium heat. Add the white parts of the spring onions and cook until transparent, about 5 minutes.
- Add the garlic and Red Spice and stir well then continue cooking for 3 minutes before adding the potatoes. Cook for an additional 10 minutes, stirring frequently to prevent the potatoes from burning but allowing them to brown.
- Add the vegetable stock and water and bring to a boil. Cover, turn heat to low, and allow to simmer for 30 minutes.
- Use an immersion blender to puree soup, or remove in portions to a stand blender. Blend in the greek yogurt, then begin adding the cheese - allowing it to melt before adding more.
- Season to taste with pepper and top with the green sections of the spring onions. Serve and Enjoy!
If you don't have Red Spice, most Creole spices will work - just make sure to go for a smokey one and/or add a bit of cayenne powder
For a Vegan version, replace the extra sharp cheddar with your favorite meltable vegan cheese - such as Daiya or Chao!
Perfection! The spice had the perfect balance of smokey and cheesy without any one ingredient being too overpowering. This soup also gave me an idea for another dish that I’ll be sharing next week during TripleSBites. By the way, this blog challenge will also include my first (!!!) giveaway! More details coming Monday February 2nd so be sure to check back!
Note: I received VooDoo Chef’s Red Spices as part of the #TripleS blog challenge, which starts February 2nd. I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.