Creamy Spinach Soup
Parker Feierbach
Yields:
4
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
30
mins
Ingredients
2
tbsp.
extra-virgin olive oil
1
onion, chopped
1
bunch green onions, chopped
2
cloves garlic, minced
1
russet potato, peeled and chopped into 1/2" cubes
1
lb.
spinach, thick stems trimmed
4
c.
low-sodium chicken or vegetable broth
Kosher salt
Freshly ground black pepper
1/2
heavy cream, plus more for garnish
For the croutons
3
tbsp.
butter
1
c.
cubed bread
Kosher salt
Directions
Make soup
- In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
- Use an immersion blender to blend soup until smooth. Stir in cream.
- Garnish with more cream and croutons.
Make croutons
- In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
- Drain on paper towels and season immediately with salt.
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