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.