Potato and Spinach Soup
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Potato and Spinach Soup
Ingredients
- 2 teaspoons butter
- 4 ounces bacon, finely chopped
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 pounds potatoes, peeled and chopped into 1-inch pieces
- 8 cups chicken broth
- 8 ounces spinach, tough stems removed, leaves coarsely chopped
- Finely ground sea salt, to taste
- Freshly grated cheese
Instructions
- Melt the butter in a heavy stockpot over medium heat.
- Toss in the chopped bacon and allow it to render its fat and become crisp for 6 minutes.
- Stir in the onions and fry until it softens and releases their fragrance, about 3 minutes.
- Stir in the jalapeño and continue frying for 1 to 2 minutes, until the jalapeño is fragrant.
- Toss the potatoes into the pot and pour in the broth.
- Cover and allow the mixture to simmer for 30 minutes, until the potatoes fall apart when pressed with the tines of a fork.
- Stir in the spinach, cover the pot again, and turn off the heat. Let stand until the spinach wilts in the soup’s heat, about 8 minutes.
- Puree the soup with an immersion blender until perfectly smooth, with no lumps remaining.
- Season with salt and serve the soup, topping each bowl with a spoonful of cheese.
- Serve and enjoy!