Cream of potato and spinach soup
After trying many of the excellent soup recipes listed here on GreatGrub, I was inspired to try one of my own. So after tasting a similar soup in a local restaurant, I set upon finding my own recipe. It didn’t take long. The result is easy to make, delicious and open to interpretation. So if you are intimidated by the cream or tempted to use butter instead of olive oil, then by all means go for it. Make it your own. I did.
Makes 6-8 servings.
- 1 ½ lbs potatoes, sliced thin (Yukon gold or something not too starchy)
- 1 onion, chopped
- 1 shallot, chopped
- A few healthy tbsps of olive oil
- 1 head of spinach, cleaned and roughly chopped
- 1 tbsp fresh parsley, chopped
- 6 cups chicken stock
- ½ cup of heavy cream
- Red pepper, finely ground (black pepper will suffice)
- Pour enough olive oil to coat the bottom of the Dutch oven.
- Add onions, shallots and potatoes.
- Saute over a low to medium-low heat until soft (about 15 minutes).
- Add an additional tbsp of olive oil as necessary to keep potatoes from sticking.
- Add parsley and spinach.
- Stir until spinach softens and shrinks (about 3 minutes).
- Slowly mix in chicken stock.
- Simmer for about twenty minutes.
- Remove from heat and blend with immersion blender until the soup is nice and creamy.
- Whisk in heavy cream.
- Add salt and pepper to taste.
What you should know
This soup is delicious with a crusty bread or brioche.
Click here for more satisfying soup recipes.