Winter is upon us, and with the cold temps and gloomy days, soup is always a great way to warm up your insides, and comfort the soul. You may already know that I’m a soup junkie…and have been known to eat it for breakfast, lunch and dinner. So? You got a problem with that? I didn’t think so. lmao This one is my daughter Ellie’s favorite. “Soup with cheese,” she calls it. I know immediately what she wants when she asks for “Soup with cheese,” even though it sounds vague….that’s bein’ a mom for ya. This one pays frequent visits to our table, not only because it’s delicious, but because it is a fabulous way to pack the veggies into your kids without them even realizing it. LOL I could put one of every veggie in this soup and the kids would gobble it up. One thing I need to mention…the fried bread? You must add it. It’s not optional. No sirree. You will be SO glad you took the time to make it, because man…those crispy little bits contrasting with the silky soup? There’s just nuthin’ like it.
1 large onion
2 garlic cloves
4 zucchini (about 3-4 cups)
1/2 pound frozen spinach, thawed and drained
1 sweet potato
3 large potatoes
2 double bouillon cubes (Knorr)
water (about 1 1/2-2 quarts)
2 tablespoons olive oil
salt and pepper
8 triangles laughing cow cheese
1 (12 ounce) can evaporated milk
Heat olive oil in a large soup pot.
Saute sliced garlic until golden, then add remaining vegetables and toss around for a few minutes.
Add water, bouillon cubes, salt and pepper.
Bring to a boil, cover and reduce heat to med-low.
Simmer for about 20-30 minutes until vegetables are tender.
Remove from heat, add cheese and evaporated milk.
Using an immersion blender, puree soup until smooth (or alternatively, use a blender and puree in batches).
Adjust salt and pepper.
Serve with grated cheese and fried bread cubes.
*to make fried bread cubes, heat a small amount of olive oil in a skillet, toss in bread cubes and toss around until golden.