Here is a wonderful creamy potato recipe that’s super easy and very clean. A variation from potato and leek soup, for one reason only: Publix was out of leeks, my most favorite vegetable in the whole wide world! We were pleasantly surprised that the spinach did not overpower the dish and left us with clean palates.
Recipe for 3-4 servings.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 russet or white potatoes, peeled and diced
- 3 cups low-sodium vegetable stock or broth
- 1 handful fresh spinach, stems removed
- salt and pepper to taste
Heat olive oil in a large saucepan over medium heat. Add onions and garlic and sauté until onions become translucent and garlic becomes fragrant, about 3-4 minutes. Do not brown veggies. Toss in the diced potatoes and stir a few times.
Add vegetable stock and bring to a boil. Reduce heat and simmer 30 minutes.
Once the potatoes are tender, using a ladle, remove about 1/3 of potato and stock and purée in a food processor until smooth. Add back to soup and continue to reduce the liquid for another 15 minutes. If soup thickens too quickly, add water by 1/2 cups at a time.
Season with salt and pepper to taste.
5 minutes prior to serving, roll up spinach leaves into a bundle and slice into thin strips. Stir into soup and let simmer until wilted, about 4 minutes.
Serve immediately with a fresh, crusty baguette. Enjoy!