Potato Florentine Soup

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READY IN: 50mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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