Recipe by pattikay in L.A.
This is a lovely soup from The Moosewood New Classics. I made it pretty much as written, but I think it has possibilities for other additions - maybe some carrots, or some ham or bacon - but it's very nice as is.
Top Review by WI Cheesehead
This is pretty easy and quick for a soup. I used half the spinach bcz of the kids and pureed everything together. They still didn't eat much of it, probably bcz of the "stuff" in it. I will probably adopt a couple of ideas from this soup to incorporate into my regular potato soup. I did like it. Thanks!
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1⁄2 teaspoon dried rosemary (I used Italian seasoning)
- 4 cups diced potatoes
- 1 teaspoon salt
- 4 cups water or 4 cups vegetable stock
- 10 ounces chopped spinach
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped fresh parsley
- 1⁄3 cup neufchatel cheese
- 1⁄2-3⁄4 cup grated Fontina cheese (or parmesan or sharp cheddar, I used a combination of all three)
- 2 cups milk
- 1⁄2 teaspoon pepper
Directions See How It's Made
- in a soup pot, combine the oil, onions and rosemary.
- cover and cook on medium heat for 10 minutes, stirring often.
- add the potatoes, salt and water or stock and bring just to a boil.
- lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
- with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
- to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
- in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
- stir the puree back into the soup and reheat gently - adjust seasonings to taste.