Three weeks into the new year – and its hard to believe 2023 is off to such a fast start. Busy days and weeks call for quick and easy meals whenever possible. This includes making them, and also prepping so you can pull something out of the freezer when you’re running behind or just too tired to cook. That’s one of the reasons I love this soup. It’s on the table in under 40 minutes, and also freezes beautifully. So whether you’re short on time or just want to kick back and stick something in the microwave, this soup is perfect. Warm, cozy and pretty darn healthy for a thick creamy bowl of goodness!

Recipe

• I bag small potatoes or 4 large potatoes cut into pieces
• 2 TBS grapeseed oil
• 1/4 cup of milk
• 6 cups of chicken broth
• 2 TBS butter
• 2 TBS garlic aioli mustard
• 1/2 cup cheddar parmesan cheese

Preheat oven to 400. Throw your potatoes (I used a mix of small creamers and russets because that’s what I had) on a baking sheet and toss with grapeseed oil (I like to use grapeseed because it has a higher smoke point), salt and pepper. Pop them in the oven for 25 minutes or until soft and golden.

Once the potatoes have roasted, pulled them out of the oven and drop into a heavy bottom pot. Add the butter, mustard, milk and chicken broth. Bring to a soft boil then turn off the heat. Using an immersion blender, blend the ingredients together until smooth. Feel free to leave chunky if you like it that way! Totally up to you! Mix in the cheese and when it melts you’re ready to dig in! This is perfect with crusty bread, soft pretzels and topped with scallions, bacon, ham, the works! It’s super versatile and very delicious.

Bon Appetit!