Recipe

Creamy Spinach And Potato Soup Recipe

Add Step-by-Step Photos	Trigger / All my dishes 9 months, 1 week ago 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. Prep:10m Cook:35m Servings:4	Trigger
	colorful

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Ingredients

2 medium organic Russet or Yukon Gold potatoes

14 oz organic baby spinach

1/2 organic red bell pepper

1/2 organic onion

1 cup organic vegetable stock

2 cups water

1/2 cup heavy cream

1 tablespoon sea salt

fresh ground black pepper

fresh ground nutmeg

2 thick slices sesame bread

Cheddar cheese about 2 ounces

2 tablespoons olive oil

2 tablespoons lemon pepper seasoning

pinch of sea salt

Directions

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.

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Comments

trackwidow 9 months, 1 week ago said:
This looks incredible! I bet it tastes even better. I absolutely love spinach, so I am sure I would love this.

pleclare 9 months, 1 week ago said:
This looks yummy. Thanks!

bobbie91302 9 months, 1 week ago said:
I can't wait to make this! thanks.

cadavis 6 months, 3 weeks ago said:
I like how healthy your recipes are! Not to mention a lot of them sound really yummy!!

dtour 6 months, 2 weeks ago said:
This is a must try in my book!

danyelli 6 months, 1 week ago said:
Step 5 of the directions references heavy cream but I don't see that in the ingredient list. How much of the heavy cream do you need?

kochhexe 5 months, 3 weeks ago said:
Thank you for sharing - i love vegetables and am lucky enough to be able to buy most things 'bio' - if not organically grown in my garden - as i dont have one any more. your recipes are wonderful - i shall keep on reading instead of doing my housework! thanks a lot! *gg*, Renate

notyourmomma 5 months, 1 week ago said:
Lovely to look at and equally lovely to eat. YUM.

b1g_gangly_th1ng 5 months ago said:
This recipe sounds like it's going to taste amazing. I'm going to try it out at my mum's house this weekend.

laadeedaa 4 months ago said:
You've sure got my 5 on this winner! Wow, I can almost taste it ;) Thank you for submitting this lovely soup recipe to the group.

minitindel 2 months, 1 week ago said:
Wow!!! fantastic... Chef Michael that color is great what a great soup......... the little pixie sprinkles her magic dust and rates it 10 ........... well done

pat2me 2 months, 1 week ago said:
I'm saving this one for cooler weather...looks awesome. Thanks for posting, I know it will be a hit!

superdupper 1 month ago said:
Oh yum!!

vikirose13 2 weeks, 2 days ago said:
Yep-a winner! high 5 Viktoria

conner909 4 days, 11 hours ago said:
Bookmarking yetanother recipe...this really looks like a refreshingly flavorful soup! Thanks!

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