{ Green Potato Soup }

 

I’m going to start posting SOUP SATURDAY, at least as long as it is still soup weather! This recipe was passed to me by a friend. Once I made it, this soup became a regular in my house. It is a creamy soup without cream (there is butter…a little butter never hurt anyone). The rosemary is what really makes it special. This is a great cold weather soup, that is even better the next day!

{ ingredients }

  • 4 large potatoes, peeled and chopped
  • 1 medium white onion, diced
  • 2 cloves of garlic, minced
  • 3 leeks, cleaned and sliced
  • 4 carrots, peeled and sliced
  • 1 stick butter
  • 4 cups vegetable broth
  • 3 cloves garlic
  • 1 sprig rosemary (or more for preference)
  • 1 spring thyme
  • 2 handfuls of fresh spinach
  • Salt and pepper

{ directions }

  1. In a large pot, simmer the leeks, onion and garlic in the butter for about 5 minutes.
  2. Add the potatoes, carrots, broth and herbs. Add salt and pepper to taste. Bring to a boil and then lower heat to simmer for about 30 minutes, or until potatoes and carrots are soft.
  3. Once vegetables are cooked, use an immersion blender to blend the soup. Toss in the spinach as it’s blended. Your bland potato soup with start turning green from the fresh spinach!
  4. Yum! Enjoy!

Makes about 6-8 servings.

{ Keep Cooking in Love & Light! }

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s