Potato Florentine Soup

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.

• Ready In: 50 mins
• Serves: 7

Ingredients

• 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

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.