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Creamy Spinach and Potato Soup
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servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 12 oz frozen spinach
- 1 medium potato, diced (about 1 cup)
- 1 medium yellow onion, chopped
- 1 carrot, chopped
- 1 TBSP olive oil
- 4 1/2 cups chicken broth
- 4 cloves garlic, minced
- 1/2 cup sour cream
- salt and pepper
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Directions
- Heat oil in a dutch oven or large pot over medium-high heat. Add the onion, carrot, potato, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, about 3 minutes. Stir in garlic and cook 30 seconds or until fragrant.
- Stir in the broth and frozen spinach. Scrape the bottom of the pot to release any stuck on bits. Bring to a boil then reduce heat to medium-low and simmer about 15 minutes or until potatoes and carrots are tender. Take off the heat and let cool 5 minutes.
- Pour the soup into a blender or food processor and pulse on low a few times then pulse on high until smooth. Pour soup into a clean pot or large bowl and stir in sour cream until well combined. Add salt and pepper to taste.
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