Spinach, Potato and Cheddar Bisque
Ready In: 35 mins
Serves: 4-8
Ingredients
- 1 (16 ounce) bag spinach (washed)
- 1 (10 1/2ounce) can vegetable broth
- 5 medium potatoes (peeled)
- 1 -2 cup extra-sharp cheddar cheese, shredded
- salt and pepper (to taste)
- 1 tablespoon butter
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 -2 tablespoon flour
- 1 cup potato water (reserved after cooking)
Directions
- Boil potatoes until fork tender, drain, reserving 1 cup potato water.
- Return to same pot and mash potatoes with the tbsp of butter and some salt and pepper.
- Steam spinach until wilted down, drain and add to potatoes.
- Add vegetable broth to mixture.
- Blend with emersion blender (or electric mixer) until smooth.
- Add flour to reserved potato water and whisk into a slurry/paste.
- Add slurry to pot to thicken soup, continue to mix.
- Grate in cheese and add to soup, stir with spoon until fully melted.
- Add in celery salt and onion powder.
- Add additional salt and pepper to taste.
- Serve warm with crunchy bread or croutons on top.
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