Spinach-Potato Soup

Spinach-Potato Soup

servings
4-6

Ingredients









Cooking Instructions

1

In Dutch oven or stockpot over medium heat, melt butter. Add onions to pot and sauté until just tender, about 3-4 minutes. Stir in garlic and potato and cook just until fragrant, about 1 minute. Add vegetable broth to pot and bring to boil. Season with salt and pepper to taste. Lower heat to simmer, cover, and let cook about 15 minutes or until potato chunks are fork-tender.


2

Stir in the spinach leaves, cover pot once more and cook just until leaves are wilted, about 1-2 minutes. Use immersion blender, food processor or blender to carefully puree soup to smooth consistency. Stir in cheese until completely melted. Serve warm.


Ingredients









Cooking Instructions

1

In Dutch oven or stockpot over medium heat, melt butter. Add onions to pot and sauté until just tender, about 3-4 minutes. Stir in garlic and potato and cook just until fragrant, about 1 minute. Add vegetable broth to pot and bring to boil. Season with salt and pepper to taste. Lower heat to simmer, cover, and let cook about 15 minutes or until potato chunks are fork-tender.


2

Stir in the spinach leaves, cover pot once more and cook just until leaves are wilted, about 1-2 minutes. Use immersion blender, food processor or blender to carefully puree soup to smooth consistency. Stir in cheese until completely melted. Serve warm.


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