Brothy Tater Soup
While I adore a creamy base, I'm a sucker for slurpable broth. My Brothy Tater Soup features an assortment of veggies, chunky, tender taters, good wine, grana padano, and a spicy, silky broth that's so delicious!
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
18
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 2 whole2 whole2 whole Celery, finely diced
- 1 bunch1 bunch1 bunch Green Onion (Scallion), sliced & separated light and dark
- 2 whole2 whole2 whole Carrots, peeled & sliced
- 4.5 cups4.5 cups4.5 cups Yellow Potatoes, Peeled & Chopped in to Large Chunks / Cubes
- 1 cup1 cup1 cup White Wine, I used Pinot Grigio
- 946 ml946 ml946 ml Vegetable Broth, I used Ocean's Halo Plant-Based Chik'n Broth
- 1 whole1 whole1 whole Parmesan Rind, Any hard cheese rind (Pecorino, Grana)
- 1.5 tsp1.5 tsp1.5 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 0.5 cup0.5 cup0.5 cup Grana Padano Cheese
- 3 Tbsp3 Tbsp3 Tbsp Parsley, chopped, more for garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, garlic, and pepper flakes, in a deep, non-stick skillet (or a pot), set to just below medium. Once heated, stir and let everything sizzle together for about a minute. Add the onion, light portions of the green onions, carrot, celery, and a generous pinch of both salt & pepper. Let your veggies cook about 10 minutes, stirring as needed.
- Add the potatoes and another generous pinch of both salt & pepper. Stir everything together and cover for 6 minutes, stirring at least once. Pour in the wine and let that simmer for another 5 minutes, or until reduced by at least half. Pour in the broth and bring your soup to a boil. Once boiled, add the Clubhouse seasoning, Vegeta, and the cheese rind if you're using it. Reduce your heat to a simmer, cover, and simmer for 25 ish minutes, or until your taters are nice and tender.
- Remove your lid and turn off the heat to your soup. Pluck out the cheese rind before stirring in the grana padano, parsley, and most of the reserved dark green portions of the green onions. Taste your soup and adjust your salt / pepper if needed / desired.
- Serve your bowls garnished with additional grana padano, parsley, and some of the dark green onions to finish. ENJOY!
- Any leftover soup can be packed in an airtight container in the fridge for 4 days.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 521 |
| Fat: | 22 g |
| Carbohydrates: | 71 g |
| Protein: | 23 g |
| Cholesterol: | 50 g |
| Sodium: | 1593 mg |
| Fiber: | 6 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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