Creamy Spinach Soup
An extra special cream soup you'll love!
2 Tbsp. butter
3/4 lb. baby red, gold or fingerling potatoes, medium-diced (about 2 1/2 c.)
1/4 c. chopped green (or other mild) onions
1 clove garlic, minced or pressed
(or substitute 2-3 T. chopped ramps for onions and garlic)
Salt and pepper
2 1/2 c. chicken or vegetable broth
2 c. packed fresh spinach
1/2 c. half and half
Melt the butter in a skillet. Add the potatoes, onions, and garlic, stirring coat well with the butter. Season with salt and pepper. Cover the pan and cook on low heat for about 8 minutes.
Add the broth and simmer until the potatoes are tender, about 8-12 minutes, depending on the size of your dice. Add the spinach, and cook another 2-3 minutes or until wilted.
Puree the soup in a food processor or blender, return to pot and whisk in the half and half. Re-warm as needed, and serve.
Nice optional additions:
A pinch of nutmeg, red pepper flakes, or curry
Recipe created or adapted by Liz Talley, Urban Graze
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