Ingredients Jump to Instructions ↓

  1. 7 New potatoes (medium)

  2. Water - as needed

  3. 1 3/4 lbs 794g / 28oz Fresh spinach, or 3 (10-oz) pkgs frozen

  4. Chopped spinach, thawed reserving liquid

  5. 1 1/2 cups 355ml Milk

  6. 1 cup 237ml Cooking liquid from potatoes and spinach

  7. Sour cream or ketchup - , garnish

  8. White bread - for croutons

Instructions Jump to Ingredients ↑

  1. Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes from the toast.

  2. Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and cover with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain, reserving cooking liquid.

  3. Puree in batches in a blender (make sure each batch has some spinach, potatoes, and enough milk and cooking liquid to blend). Pour batches into a large pot or bowl. When finished, mix well and add salt and pepper to taste. Add more liquid if you would like a thinner soup.

  4. Serve with sour cream or ketchup swirled into the soup with a spoon and star croutons.

  5. This recipe yields 10 cups.


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