Let me just say- YUM! Plus, this soup is a great way to take advantage of your local, seasonal veggies during spring & summer. Here are my notes from this recipe:
- I usually use peeled red potatoes vs fingerling potatoes b/c it's what I have on hand.
- I usually use canned diced tomatoes (shudder) vs fresh ones. :(
- We definitely like this soup pureed better than chunky.
- Definitely serve the pureed soup drizzled with olive oil on top. If you're really nice, you can make bread too. :)