Creamy Potato Soup w/ Vegetables and Oregano Extra Virgin Olive Oil

  • 1 Onion, sliced
  • 14 oz potatoes, peeled and sliced
  • 2 baby zucchini
  • 1 fennel bulb, diced
  • 2 carrots, diced
  • 6 tbsp of Oregano Extra virgin olive oil
  • Chives, chopped - salt - pepper

Cook the diced vegetables in 5 cups of boiling, salted water, until they're done but still firm. Drain and reserve the vegetable broth you just obtained, keeping both warm.

In a deep skillet, "sautee" onions in a few tablespoons of the reserved vegetable broth until they're soft, then add the potatoes and stir; add enough vegetable broth to cover potatoes and cook, until they're done (about 30 minutes) on medium heat adding broth if needed.

Blend the potatoes in order to obtain a cream (use some more broth if you think it's too thick) and season with salt and pepper. To serve, divide the cream in 4 individual bowls, top with the diced vegetables, sprinkle with chives and drizzle with 1 1/2 tbsp of Oregano Extra Virgin Olive Oil each bowl.

More Great Tastes...

Fresh Infused Peperoncino

Fresh Infused Peperoncino

Fresh Infused Peperoncino Extra virgin olive oil flavored with authentic ...
Roasted Garlic & Rosemary

Roasted Garlic & Rosemary

Roasted Garlic & Rosemary Mix these premium spices with your favorite Olive ...
Fresh Infused Limone

Fresh Infused Limone

Fresh Infused Limone Extra Vergin Olive Oil flavored with Lemon. It contains ...
Chocolate - Balsamic Vinegar of Modena

Chocolate - Balsamic Vinegar of Modena

Chocolate -  Balsamic Vinegar of Modena Delicious on cake, ice cream and ...