Spinach Soup
Spinach soup: onion and garlic softened in olive oil, a russet potato simmered in chicken broth, a pound of baby spinach wilted in two batches, cream cheese stirred in, blended smooth and finished with half and half. Serves 4.
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Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion chopped, 1 small
- 2 teaspoons garlic minced, about 2 cloves
- 4 cups low-sodium chicken broth
- 1 large russet potato 12 to 16 ounces, peeled and cut into 1/2-inch cubes
- salt and black pepper to taste
- 16 ounces fresh baby spinach
- 4 ounces cream cheese cut into 4 pieces and softened well
- 2/3 cup half and half or more to taste
- homemade croutons for serving, optional
- finely shredded Parmesan cheese for serving, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook 3 minutes. Add the garlic and cook 30 seconds.
- Pour in the chicken broth, add the potato and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer about 15 minutes, until the potato is fully tender.
- Add half of the spinach, cover with the lid and cook 1 minute to nearly wilt. Stir, then add the remaining spinach, cover and cook 1 to 2 minutes to wilt.
- Stir in the cream cheese. It does not need to melt fully at this point.
- Remove the soup from the heat and blend with an immersion blender until completely smooth.
- Return the pot to medium-low heat, stir in the half and half and warm the soup through. Add more half and half to taste.
- Serve warm with croutons and Parmesan cheese if you like.
Notes
A regular blender works too: blend in batches and return the soup to the pot. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 321kcalCarbohydrates: 30.5gProtein: 12.1gFat: 18.3gSodium: 765mgFiber: 4.5gSugar: 6g
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