Prep 10 mins
Cook 30 mins
The potatoes make this soup thick and hearty, while the spinach makes it healthy. If you want, cut down on the butter and use some broth instead of water to maintain some thickness
- 2 lbs boiling potatoes
- 2 lbs fresh spinach leaves, stems removed
- 1⁄2 cup butter
- 16 cups water
- salt and pepper
- Boil 16 cups water with 2 teaspoon salt.
- Cut potatoes in half and then into 1/2 inch thick slices and cook in pot for 20 minutes Add spinach and cook about 10 minutes (if spinach starts to lose its color, it is overcooked) In batches, puree soup in a food processor, leaving out 4-6 cups of the liquid Process until smooth, adding butter as needed.
- Put the puree back in the pot and add liquid until the soup reaches desired consistency.
This was pretty good.... I used 2 bags of baby spinach (so a total of 12 oz) and thought it was just right - and it made a lovely green soup!! I also cut back on the butter and used about 1/2 homemade chicken stock instead of all water. :) This was awesome with some sour cream on top and my hubby added some leftover shredded chicken in his. My kids even ate it! Thank you!!