Potato, Spinach, and Tomato soup
1 largeonion, chopped
2 Tbspextra-virgin olive oil
2 qtvegetable stock
3 lbpotatoes, such as russets, peeled, thinly sliced
1 lbfresh spinach, triple washed, stems picked and coarsly chopped
1/4 tspfreshly grated nutmeg
·salt and pepper
1 can(s)chunky-style crushed tomatoes or diced tomatoes (28 ounces)
How to Make Potato, Spinach, and Tomato soup
- in a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to a boil. as you slice the potatoes, add them carefully to the broth, and cook 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the soup as it cooks.
- stir in the spinach in bunches, adding another handful as it wilts into the soup pot. stir in the tomatoes and season with salt and pepper. Let cook for 2-3 minutes more until it is heated thru. Remove from the heat and serve.