Potato Florentine Soup

READY IN: 50mins
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!

Ingredients Nutrition

Directions

  1. in a soup pot, combine the oil, onions and rosemary.
  2. cover and cook on medium heat for 10 minutes, stirring often.
  3. add the potatoes, salt and water or stock and bring just to a boil.
  4. lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
  5. with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
  6. 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.
  7. in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
  8. stir the puree back into the soup and reheat gently - adjust seasonings to taste.

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