Soup is definitely key to my winter survival. It’s generally easy to make, makes A LOT and warms me up from the inside out. Plus soup is usually pretty inexpensive to make and is a good way to sneak in all sorts of veg.
One of my goals this winter is to make a pot of soup every week or so. Of course I make some of my fave tried and true soups like split-pea soup, butternut squash soup with roasted red peppers or Italian wedding soup, but I’m always on the lookout for “new-to-me” soups.
For years I’ve heard about various incarnations of potato soup but for whatever reason I’ve never tried it. Shocking, I know. I mean I loved potatoes, especially mashed potatoes and I like the typical add-ins to potato soup like leeks and cheddar cheese, so really potato soup is a natural fit for me. This time around when I set out to make soup I didn’t have a particular type in mind. While flipping through and I came across the Potato Florentine Soup recipe. I liked the idea of a creamy potato soup with spinach and cheese and it seemed easy enough.
This soup is easy enough to make on a weeknight which is always a bonus. The only annoying past is that you have to take out some of the potatoes and throw them into a blender with a few other ingredients. It’s not a deal-breaker, but I just hate whipping out the blender (and cleaning it).
This soup was amazing. It was creamy, it was filled with potato and had a healthy dose of spinach throughout. Next time I would up the amount of cheese (I used cheddar) to have a stronger cheese taste. I made Cheddar Thyme Biscotti to go with the soup as my “dunkers”. Having fancy dunkers (normally I’d reach for saltines) really upped the awesomeness factor of my soup experience. I would also like to point out that I made both the biscotti and the soup on a weeknight with little fuss.
I’m definitely going to make this soup again before the winter’s up.
Potato Florentine Soup
1 tbsp olive oil
2 cups chopped onions
1/2 tsp dried rosemary
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufachatel or light cream cheese
1/2 cup grated fontina, Parmesan, or sharp Cheddar cheese
2 cups milk
1/2 tsp ground pepper
In a dutch oven or a soup pot over medium heat, saute the onions and rosemary together until the onions are translucent. Add the potatoes, salt, and water or stock, and bring to a low boil. Lower the heat to medium-low, cover, and simmer until the potatoes are tender, 10-15 minutes. With slotted spoon, take out about 2 cups of the cooked potatoes and set aside. Then, add the spinach, basil, and parsley to the soup pot, cover and cook for 1-2 minutes.
In a blender, add the potatoes, milk, neufchatel, grated cheese, and black pepper. Purée until smooth, then pour the mixture back into the soup pot, stirring to incorporate. Reheat for another minute or two, and serve.
(Recipe from )
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This looks beautiful and sounds delicious! I love potato soup but have never tried one quite like this.
That looks like a wonderful soup. I’m going to try it soon.
Looks delicious!
I’m going to have to try this! It’s sounds delicious. I have the Moosewood Restaurant New Classics cookbook and its one of my favorites…I’m leaving a link to another Moosewood recipe, Sicilian Eggplant Pasta. Try it, its amazing!
Thanks! Will have to give it a try.