potato, spinach, and tomato soup

Name: Potato, Spinach, and Tomato soup
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 3 clove(s) garlic; 1 large onion, chopped; 2 tablespoon(s) extra-virgin olive oil; 2 quart(s) vegetable stock; 3 pound(s) potatoes, such as russets, peeled, thinly sliced; 1 pound(s) fresh spinach, triple washed, stems picked and coarsly chopped; 1/4 teaspoon(s) freshly grated nutmeg; - salt and pepper; 1 can(s) chunky-style crushed tomatoes or diced tomatoes (28 ounces)

(1 RATING)

37 Pinches

Joan Hunt

Youngsville, NC

Updated on Jun 22, 2011

This is a favorite of mine with a hummus and veggie sandwich. or if you eat cheese try grilled cheese. this time of year we do a lot of soup and salads for dinner. because it is quick and easy

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prep time 15 Min

cook time 25 Min

method ---

yield 4 servings

Ingredients

3 cloves garlic
1 large onion, chopped
2 tablespoons extra-virgin olive oil
2 quarts vegetable stock
3 pounds potatoes, such as russets, peeled, thinly sliced
1 pound fresh spinach, triple washed, stems picked and coarsly chopped
1/4 teaspoon freshly grated nutmeg
- salt and pepper
1 can chunky-style crushed tomatoes or diced tomatoes (28 ounces)

How To Make potato, spinach, and tomato soup

Step 1

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.

Step 2

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.
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