Herbed Potato, Mushroom & Spinach Soup

Total Time
40mins
Prep 10 mins
Cook 30 mins

The ultimate comfort food...concocted when I was sick and craving nourish for the body and soul.

Ingredients Nutrition

Directions

  1. In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
  2. Add the potatoes, water, dill and marjoram, cover and bring them to boil.
  3. Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
  4. To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
  5. Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
  6. Serve hot. Delicious with garlic bread.
Most Helpful

This was pretty tasty. I made a few changes based on what I had on hand. I used regular white mushrooms which I sauteed before adding to the soup. I also had leftover potatoes which I used up and substituted savory for dill. The milk had gone bad so I used half and half. I pureed it in a food processor before adding the cream cheese, spinach, mushrooms and half and half. My husband really liked it and I will definitely make this again. Thanks.

surus March 12, 2009