Creamy Potato Spinach Soup
I liked this recipe's inclusion of potatoes. Instead of salt, I used a little splash of Bragg's Amino Acids.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 stalk celery chopped
- 1 teaspoon olive oil
- 1 medium yellow onion chopped
- 1/3 cup green onions chopped
- 1 3/4 cup yukon gold potatoes chopped
- 3/4 pound spinach leaves
- 1 1/2 quarts vegetable stock
- 2 1/4 teaspoons kosher salt
- 3/4 teaspoons pepper
- sour cream for garnish
- Carbohydrate 45.6990544119093 g
- Cholesterol 0 mg
- Fat 1.58038152793764 g
- Fiber 4.21665054751105 g
- Protein 4.29836775002261 g
- Saturated Fat 0.248454933642711 g
- Serving Size 1 1 Serving (2318g)
- Sodium 9221.26788930959 mg
- Sugar 41.4824038643982 g
- Trans Fat 0.185860099489466 g
- Calories 204 calories
In a wide skillet, heat oil over medium and sauté onions, green onions, celery and potatoes until soft. Do not brown! Add vegetable stock and stir well then bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, about 30 seconds. Remove from heat immediately or you will lose that beautiful green color! Cool the soup a little and pureé in batches in the blender or food processor. Add a dollop of sour cream and season with salt and pepper.
