This creamy, cheesy Spanish Potato Soup is pure cozy comfort in a bowl.
• Extra virgin olive oil
• Yellow onion
• Red bell pepper
• Diced garlic
• Ground cumin
Cook diced onion and red bell pepper with butter and oil in a large saucepan or stockpot until the vegetables are softened.
Add the garlic, cumin, oregano, paprika, cayenne, salt and pepper to the vegetables and cook, stirring, for another minute.
Sprinkle in the flour and stir everything around to coat the vegetables with the flour. Continue to cook and stir for about another minute.
Pour the broth into the saucepan very slowly, stirring constantly as you add it bit by bit. Adding it slowly will prevent lumps from forming.
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