CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.
