So I got one of those nifty little immersion blenders for Christmas and it was perfect for making this soup. I pureed boiled potatoes with sauteed spinach and garlic before topping with crunchy bacon and creamy goat cheese crumbles. If you are looking for a truly comforting soup this is it.
Spinach and Potato PureePrint Recipe
- 5 russet potatoes (about 2 pounds), peeled, diced into 1 inch pieces
- 4 slices of bacon, chopped
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 9 ounces of baby spinach
- 3-4 cups of chicken broth depending on desired consistency
- goat cheese crumbles for topping (you can find these in the specialty cheese section at your local grocery store)
Place potatoes in a large pot and add enough water to cover them. Bring to a boil and boil until they are fork tender; about 6 minutes. Strain.
In another large pot, cook the bacon until it is crispy and brown. Remove the bacon, and set aside. Reserve 2 tablespoons of pan drippings.
In the same pot that you cooked the bacon in add the onions and garlic and cook 3 minutes. Add the spinach and cook until it beings to wilt.
Once the spinach as started to wilt, add the potatoes and chicken broth to the pan.
Use an immersion blender and blend until smooth. Top with crumbled bacon and goat cheese.
For those of you that aren't fans of bacon you can omit it and substitute 2 tablespoons of olive oil for the bacon drippings. Enjoy!