How to make it

  • Place the potatoes in a large pot of cold water and bring to a boil.
  • Salt the water, lower the heat and simmer until fork-tender, about 15 minutes.
  • Drain the potatoes and return them to the pot and dry out.
  • Place the veggies in a clean kitchen towel and squeeze dry.
  • In a medium pot, melt the butter in the olive oil.
  • In a blender, blend the cream cheese and milk.
  • Add mixture to boiled potatoes and mash together.
  • Season with pepper and thyme
  • Stir in the chicken broth
  • Stir in remaining veggies and heat through about 2 minutes.
  • Stir in parmigiano-reggiano
  • Thin the soup with a little water if desired.
  • Enjoy with some crusty bread.

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    I have a soup like this. I like the extra attention to detail and the creaminess.
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