Creamy Spinach Soup

Warm up on cold winter days with a bowl of hearty Spinach Soup. Our recipe uses potatoes to create a satisfying, creamy texture while being light and flavorful. Served with rosemary-infused croutons, a dollop of yogurt, and a squeeze of fresh lime, this vibrant green soup transforms humble ingredients into an elegant, comforting meal.

Yield: 4 servings

Ingredients

For the soup:

2 tbsp salted butter
2 medium potatoes (about 1 pound) peeled and roughly chopped
1 large onion peeled and roughly chopped
1 tsp kosher salt (or more) to taste
Freshly ground black pepper
3 cups chicken broth
1 cup The Farmers Cow Milk (we recommend whole milk)
8 ounces fresh spinach

For the rosemary croutons:

2 teaspoons salted butter
½ teaspoon fresh finely chopped fresh rosemary
1 ½ cups diced whole grain bread sourdough or other crusty bread, 3-4 slices

Optional toppings

1 tbsp Greek yogurt
1 fresh lime wedge

Instructions

In a medium-large saucepan or Dutch oven, melt the butter. When it foams, add the potatoes and onions and stir until well coated. Sprinkle with salt and a couple grinds of freshly ground black pepper. Reduce heat to low and cover the pot. Cook for 10 minutes until veggies are softened.
Add the broth and the milk and return to a boil. Reduce heat to a steady simmer and cook, uncovered for 2-25 minutes or until the veggies are very tender.
Add the fresh spinach and cover the pot for 5 minutes to allow the spinach to wilt.
Blend the soup with an immersion blender or in a regular blender or food processor. If you use a regular blender or food processor, allow the soup to cool slightly before blending to prevent a pressure build-up (and a big mess). Taste and add more salt and freshly ground black pepper, if needed.
For the croutons, melt the 2 teaspoons butter over medium-low heat in a medium sauté pan. Add the rosemary and cook for 30 seconds, until fragrant.
Add the diced bread and stir gently but thoroughly to coat the bread. Cook 10 for minutes, stirring frequently, until croutons are a light golden and crisp. Remove from heat and allow to cool before storing in an airtight container.
Serve with a few croutons, a dollop of Greek yogurt, and a squeeze of fresh lime.

Date Posted: December 9, 2024