Wednesday, March 12, 2014

DIY Cream of Potato and Spinach Soup

This creamy soup is naturally green and delicious. Subtle flavors meld into creamy comfort food. This soup is great paired with Irish Soda Bread Biscuits any day of the week. Add carrot sticks and you have all the colors of the Irish flag for St. Patrick's Day.

I began with Joy the Baker's Spinach Soup Recipe, but changed it up a lot. This soup turned out thick and creamy. My second son gobbled down about three bowls of it.

Homemade Cream of Potato and Spinach Soup

  • 2 Tbsp butter or oil
  • 1/2 medium onion
  • 3 cloves garlic
  • 4 cups vegetable or chicken broth (or even water)
  • 4 cups cubed potatoes (you can peel them if you like, I don't bother and once they are blended you can't tell)
  • 6 cups spinach (or other favorite greens)
  • 1 tsp or more salt to taste
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • 1 or more cups cream or whole milk
  1. In a large soup pot saute onion and garlic in butter very low to caramelize.
  2. Add chicken broth and cubed potatoes. Boil low about 15 minutes or until potatoes are soft.
  3. Add greens and seasonings. Stir greens around until limp.
  4. Blend either with an immersion blender or in batches in a regular blender. Use caution of course. Hot soup is hot.
  5. Add cream or milk, stir until well incorporated, and serve hot.

Great with Irish Soda Bread Biscuits

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