Ingredients:
iv medium Yukon Gold potatoes, peeled too equally cubed
ii leeks, sliced (white parts only!)
iii cups broccoli, broken into florets
ii stalks celery, chopped
ii turnips, chopped
one-half dozen cups chicken stock
one loving loving cup shredded extra abrupt cheddar
iii cloves of garlic, chopped
ii tablespoons olive oil
one teaspoon dry out out mustard
one teaspoon smoked paprika
one teaspoon prepared horseradish
Directions:
In a large pot or dutch oven, oestrus the olive oil. Add the vegetables. Saute a few minutes only until the vegetables outset to soften. Pour inward the broth too equally add together together spices. Simmer covered for 20 minutes too equally therefore accept away the lid too equally simmer until the liquid has reduced a bit too equally the potatoes too equally turnips are soft. Using an immersion blender or working inward batches using a regular blender, blend the soup until smooth. Whisk inward the cheese too equally horseradish.

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