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:

Cooked rice

Crumbled feta

A pinch of nutmeg, red pepper flakes, or curry

Recipe created or adapted by Liz Talley, Urban Graze

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