Monday, January 3, 2011

Cream of Spinach Soup

January 3, 2011

Slightly decadent, creamy, and you can feel virtuous because you're eating a veggie. It's twoo, it's twoo!

2 Tbs butter
1/2 small yellow onion, finely chopped
2 small to medium russet potatoes, cubed
3 cups water
1 pint heavy cream
6 oz cream cheese
2 to 3 oz shredded swiss or gruyere cheese
8 oz chopped frozen spinach

In a dutch oven, saute onion in butter until slightly softened. Add in cubed potatoes and cover with water, boil until soft when pierced with fork. Smash with potato masher, leaving as chunky as you like. Pour in cream, add cheeses and simmer, stirring occasionally, until cheese is melted. Add spinach and season lightly with salt and pepper.   Simmer until hot.

Makes approximtely 6 servings. Leftovers refrigerate and reheat well. Very satisfying on a cold winter night.

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