Creamy Spinach And Potato Soup
From trigger 17 years ago
- 35 minutes to make
- Serves 4
The bright green of the spinach with the red of the bell pepper along with the golden crust of the lemon pepper croûtons make this soup a delight to look at as well as taste.
Ingredients
- 2 medium organic Russet or yukon gold potatoes shopping list
- 14 oz organic baby spinach shopping list
- 1/2 organic red bell pepper shopping list
- 1/2 organic onion shopping list
- 1 cup organic vegetable stock shopping list
- 2 cups water shopping list
- 1/2 cup heavy cream shopping list
- 1 tablespoon sea salt shopping list
- fresh ground black pepper shopping list
- fresh ground nutmeg shopping list
- 2 thick slices sesame bread shopping list
- cheddar cheese about 2 ounces shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons lemon pepper seasoning shopping list
- pinch of sea salt shopping list
How to make it
- Preheat oven to 450 degrees.
- Cube the russet potatoes coat with vegetable oil and sprinkle with sea salt and fresh ground black pepper, bake them for 35 minutes until soft.
- Dice the onion and half of the red bell pepper and add to pot fry for a few minutes on medium.
- Add the Spinach the water and the vegetable stock and bring to a boil.
- Cook down the spinach until ti is all wilted, add the heavy cream, sea salt pepper, and fresh ground nutmeg.
- Place the potatoes into a food processor and pulse until rough chopped.
- Reserve half of the rough chopped potato for the soup pot .
- In a food processor blend half the potato with the spinach and cream stock until smooth,
- This may have to be done in batches.Return all the ingredients to the pot and heat thoroughly.
- Fill a soup bowl with spinach potato soup and add the croûtons then grate some cheddar cheese on top.
- Julian the remainder of the red bell pepper add for garnish.
- serve at once.
- .
The Rating
Reviewed by 15 people-
What a nice variation to a soup! Thanks for sharing this recipe.
juels
in Clayton loved it
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Sweetness of the red bell pepper along with the lemon pepper is great to blend all the flavor. I WAS not a big fan of spinach creams or soup but you sold me with this one. 5+ on this one as usual !
greenlord
in Montreal loved it
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THIS SOUP IS GORGEOUS!WHAT A GREAT RECIPE!BIG 5!
THANKS! - CAROL LEE
leebear
in Brookpark loved it
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