Gazpacho
July 1, 2021 | , side dish
The Andalusian version of gazpacho is pureed wi …read more
Goodly Purely Potato Soup with Corn, Cabbage & Cheddar Cheese
Our Purely Potato Soup is great on its own or can be used as a base for your own soup creations such as this one. Use kale, peas, spinach, broccoli, cauliflower, green beans or any vegetable that strikes your fancy. If you’re a sauerkraut fan, add chopped sauerkraut and a dollop of sour cream or add sliced, Polish-style sausage.
Makes 4 servings
Ingredients:
2 500 mL containers Goodly™ Purely Potato Soup
2/3 cup (160 mL) fresh or frozen corn kernels
1 cup (250 mL) finely chopped cabbage
1/2 cup (125 mL) shredded aged cheddar cheese
1/4 cup (60 mL) milk, cream or sour cream
2 Tbsp (30 mL) chopped parsley
Directions:
Place the soup, corn and cabbage in a pot and bring to a simmer over medium heat, stirring occasionally. If the soup seems too thick for your taste, add water to thin it out. Let simmer for 2-3 minutes longer and add the cheese and milk. Stir until the cheese melts, add the parsley, and serve immediately.
