Creamy Potato and Spinach Soup
Creamy Potato and Spinach Soup is a delicious, comforting soup made with diced potatoes, fresh spinach, and rosemary.
Equipment
- medium saucepan
- whisk
- Emersion Blender
- Soup Crock
Ingredients
- 2 cups cooked diced potatoes
- 0.25 cups chopped red onion
- 1 tablespoon butter
- 2 cups fresh spinach
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons all purpose flour
- 4 cups vegetable broth (or chicken broth)
- 0.5 cups heavy cream
- 0.5 teaspoon kosher salt
- 0.125 teaspoon black pepper
Instructions
- Melt the butter in a medium saucepan; then add the onion. Saute 1-2 minutes until the onion starts to soften; then add the spinach and rosemary.
- Saute for another 1-2 minutes until the spinach wilts; then add the flour and whisk to form a roux.
- Add the broth to the pan and mix well; then add the prepared diced potatoes, salt and pepper. Bring the mixture to a boil; then simmer for 10 minutes on low heat.
- Add the heavy cream and simmer for another 5 minutes; then remove the pan from the heat. Pulse the mixture with an emersion blender 1-2 minutes until the soup is creamy.
Notes
Please read the entire post for additional instructions and/or substitutions.
Nutrition
Serving: 1cupCalories: 195kcalCarbohydrates: 21gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 272mgPotassium: 460mgFiber: 3gSugar: 3gVitamin A: 1548IUVitamin C: 21mgCalcium: 41mgIron: 1mg
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