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Potato Florentine Soup

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Moosewood Restaurant New Classics

Ingredients You'll Need

1T olive oil
2c chopped onions
1/2 t dried rosemary
4c diced potatoes
1t salt
4c water or vegetable stock
10oz rinsed, stemmed, chopped fresh spinach
1/4 c chopped fresh basil
1/4 c chopped fresh parsley
1/3 c Neufachatel cheese
1/2 c grated fontina, Parmesan, or sharp Cheddar cheese
2c milk
1/2 t ground pepper


1. In a soup pot, combine oil, onions, and rosemary. Cover and cook on medium heat for 10 minutes, stirrin goften. Add the potatoes, salt, and water or stock and bring just to a boil. Lower the heat, cover, and simmer for about 10 minutes, until the potatoes are tender. with a slotted spoon, remove and set aside 2c of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley, cover, and cook for 1-2 minutes, until psinach is wilted but still bright freen.

2. 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.

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