Spinach and Potato Soup
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Unrated
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Prep Time
3 hrs 13 mins
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Cook Time
3 hrs 13 mins
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Servings
6 -8
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Course
Soup
Spinach and Potato Soup
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A silky smooth soup with lots of healthy veggies. A can of chick peas is the secret ingredient that adds extra protein and fiber.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion roughly chopped, medium
- 1 shallot roughly chopped, large
- 2 cloves garlic peeled and roughly chopped
- 2 teaspoons herbes de provence
- 64 ounces chicken broth low sodium
- 2 bay leaf medium
- 4 yellow potato large, peeled, roughly chopped
- 1 - 15 ounce chickpeas drained and rinsed, canned
- 6 ounces pea tiny frozen
- 5 ounces arugula spinach also works well
- 1 teaspoon salt more to taste, sea salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons pine nuts
- ½ teaspoon butter
- ⅛ teaspoon salt fine sea salt
- feta cheese
- 4 lices Bacon crumbled, cooked
Instructions
- In a large stock pot heat oil over medium high heat until hot. Add onions and shallots and cook until softened and translucent, about 4-5 minutes. Add Herbes de Provence and garlic. Cook for 1 minute longer, stirring continuously.
- Add chicken broth, bay leaves, potatoes and chick peas. Bring to a boil, then reduce heat to a gentle simmer.
- Remove from heat and discard the bay leaves. Add arugula and peas. Puree soup until smooth and silky with either a stick blender (right in the stock pot) or using a regular blender, puree soup in batches, then return to pot. Taste and season, if needed with sea salt and pepper.
- Melt butter in a small sauté pan. Add pine nuts and cook, stirring constantly until golden brown. Serve in bowls, garnished with about a tablespoon of Feta cheese topped with butter toasted pine nuts and a sprinkle of crumbled bacon.
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