Spanish Potato and Green Olive Soup

  • Yield 4 to 6 servings

This recipe was inspired by a soup served at a winery in Toro, Spain. Serve with a crusty loaf of French bread.



4 tablespoons olive oil, divided
1 medium onion, chopped
1 1/2 pounds small potatoes
1 leaf bay leaf
2 sprigs fresh thyme
6 cups water
1 1/2 cups stuffed green olives, sliced in half vertically
1 pinch salt
1 cup cubed Manchego or cheddar cheese


  1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned.
  2. Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, and thyme. Cover and cook on LOW (without the water) for about 4 hours, or until the potatoes are tender.
  3. Add the water and, using a fork or potato masher, smash the potatoes. If you prefer a smooth texture, you can use an immersion blender to puree them.
  4. Stir in the olives and add the salt to taste. Continue cooking for 30 to 40 minutes longer, until the soup is once again hot.
  5. To serve, divide the cheese into bowls, drizzle the remaining olive oil over it, then ladle in the soup and stir.

From 50 Simple Soups for the Slow Cooker by Lynn Alley/Andrews McMeel Publishing



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