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Creamy Spinach and Potato Soup
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Creamy Spinach and Potato Soup
A rich and creamy vegetable soup made with potatoes, spinach, onion, carrot, and garlic.
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servings:
4
total time:
30 minutes
added on
04/27/2017
recipe by:
Frankie
INGREDIENTS
1 TBSP olive oil
16 ounces fresh baby spinach, chopped
12 ounces russet potatoes, diced
1 medium yellow onion, diced
1 medium carrot, diced
4 medium garlic clove, minced
4 cups water
1/2 cup heavy cream
salt & freshly ground black pepper
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DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
Add the potato, onion, carrot, garlic, 1 tsp salt and 1/4 tsp black pepper to the pot and cook, stirring occasionally, about 3 minutes.
Stir in the water then bring to a boil.
Reduce the heat to medium-low and simmer about 15 minutes or until potatoes and carrots are tender.
Stir in the spinach and cook, stirring occasionally, until spinach wilts, about 3 minutes.
Use an immersion blender, or a stand mixer in batches, to puree the soup.
Return the soup to the pot over medium-low heat and slowly stir in the heavy cream until combined.
Taste the soup and add additional salt & pepper to taste.
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