Blended Potato Vegetable Soup with Romaine

6-8 med. Yukon Gold potatoes
3 big carrots
3 ribs of celery
2 sm. yellow onions
3/4 lg. red bell pepper
2T Moroccan EVOO
2T butter
            2-3T chicken soup base
            1T Sofrito seasoning
            1t black pepper
            1-1/2 quarts chicken bone broth

1 lg. Vidalia onion

2 small bunches of Romaine

Chop-slice the vegetables in the first group. I only used 5 of the potatoes along with the bowl of fingerlings my daughter grew at her house. Sauté in a big pot, in the olive oil and butter.

Stir occasionally, over low-medium heat, until the scent fills your kitchen.

Add seasonings, bay leaves, and bone broth. Simmer, covered 45-60 minutes. Chop and add the Vidalia onion, then blend with your immersion blender.

Stir in the sliced-chopped-washed Romaine, blend again for just a little bit to only break up the long pieces. immer another 10 minutes, take off the heat and cool 30-60 minutes.

I didn't use the half and half. The soup didn't need more liquid. 

Instead I decided to use 1c Spinach-Artichoke-Parmesan dip, which has cream cheese as the first ingredient. Perfect for this soup!

When the soup has cooled enough to touch the bottom of the pot, stir in the dip. Heat again, just until it starts to steam and begins to bubble.

This would be great with crusty sourdough bread. . .Lin