Creamy Spinach Soup
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Creamy Spinach Soup
Category
Soups and Breads
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 2 tablespoons Fustini's Garlic olive oil
- 1 onion, chopped
- 1 bunch of green onions, chopped
- 2 garlic cloves, minced
- 1 russet potato, peeled and chopped into 1/2" cubes
- 1 lb. spinach, thick stems trimmed
- 4 cups low-sodium chicken or vegetable broth
- Kosher salt & freshly ground black pepper
- 1/2 cup heavy cream, plus more for garnish
- 2 tablespoons Fustini's Garlic olive oil
- 1 cup cubed bread
- Kosher salt
Ingredients
Croutons
Directions
- In a large dutch oven over medium heat, heat olive 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 the soup until smooth. Stir in cream. Garnish with more cream and croutons.
- In a medium skillet over medium heat, heat olive oil. 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.
Recipe Note
This a great recipe to use up extra spinach. Kick up the heat with spicy-infused olive oil. Adapted from delish.com