Potato Spinach Soup
Green food can be very polarizing, thanks to cartoons trying to make children think that green food and vegetables are bad. I didn't have that problem, I was out in the garden sneaking sweet peas out of the pods just as fast as the things would grow as a kid. It does make you wonder though, if kids would be as averse to green vegetables without cartoons telling them that these foods are "bad"? Who knows.
Either way, you're an adult who knows that this soup is gonna be awesome, because anything that includes potatoes is just that. There's also cheese, so that should of course seal the deal.
Potato Spinach Soup
This vivid green soup showcases the spinach that's within, but this soup has a homey potato base that'll make you one to keep eating.
Servings 4 servings
Ingredients
- 1 tbsp olive oil
- 2 cups chopped onions
- ½ tbsp crumbled dried rosemary OR 1 teaspoon fresh rosemary
- 4 cups diced potatoes
- 1 tsp salt
- 4 cups chicken stock or vegetable stock
- 6 ounces chopped baby spinach
- ¼ cup fresh basil or 1 tbsp dried
- ¼ cup fresh parsley or 1 tbsp dried
- 3 oz. Neufchatel cheese
- ½ cup BelGioioso 4 cheese blend
- 2 cups milk
- ½ tsp ground black pepper
Instructions
- Heat up the oil over medium heat in a soup pot.
- Add the onions and rosemary. Cook on medium heat for 10 minutes, stirring occasionally.
- Add the potatoes, salt and stock and bring to a boil. Lower the heat, cover and simmer for 10 minutes.
- Add the spinach, basil and parsley, cover and simmer for 1-2 more minutes.
- Turn off the heat and add the cheeses, milk, and pepper.
- Use an immersion blender to thoroughly blend everything together, leaving no chunks or leaves unblended.
- Ladle into individual bowls and top with additional cheese, salt, and pepper.
It's a very very green soup, but that also means it's got plenty of health benefits plus it tastes like potato soup, one of my all time favorites.
Love it
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