I never imagined my kids actually asking for seconds of spinach until I created this soup! After the soup is cooked, sometimes I throw in small cooked pasta shapes such as ditali, macaroni or shells.
Ingredients:
- 2 tbsp butter
- ⅓ cup chopped onion
- 4 cups chicken or vegetable broth
- 1 cup bite size potatoes
- 5 cups chopped spinach (142 g or 5 oz package)
- 1 cup milk (optional)
- Salt and pepper to taste
Directions:
- In a large saucepan over medium heat, melt the butter and add the chopped onion.
- Sauté the onion for about 2 minutes and then add the broth.
- Add the potatoes and chopped spinach and stir to combine.
- Cover and cook for about 10 to 15 minutes or until the potatoes have softened.
- Remove from heat and let cook.
- Once cooled, use a handheld blender or food processor to puree to desired texture.
- Add milk for a creamier soup.
- Reheat before serving and add salt and pepper to taste.