Spinach and Potato Soup

A simple and hearty soup combining the earthy flavors of spinach and the comforting texture of potatoes. Ideal for a quick and nutritious meal.

Ingredients (Serves 4):

• 300 g (10 oz) fresh spinach leaves (washed)
• 3 medium potatoes (peeled and diced)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 750 ml (3 cups) vegetable or chicken broth
• 1 tablespoon olive oil or butter
• 100 ml (1/2 cup) heavy cream (optional)
• Salt and pepper to taste
• Optional garnish: croutons, sour cream, or grated cheese

Instructions:

1. Prepare the base:

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3 minutes).

2. Cook the potatoes:

1. Add the diced potatoes to the pot and stir well.
2. Pour in the broth, bring to a boil, and then reduce the heat to a simmer.
3. Cook for about 15 minutes, or until the potatoes are tender.

3. Add the spinach:

1. Stir in the spinach leaves and let them cook for 3-5 minutes, until they wilt.

4. Blend the soup:

1. Remove the pot from the heat and blend the soup using an immersion blender until smooth.
   (Alternatively, let the soup cool slightly and blend in batches in a countertop blender.)

5. Add cream (optional) and season:

1. If desired, stir in the heavy cream for added richness.
2. Season with salt and pepper to taste.

6. Serve:

1. Ladle the soup into bowls and garnish with croutons, a dollop of sour cream, or a sprinkle of grated cheese.
2. Serve warm with a slice of crusty bread or a fresh salad.

Tips:

• For extra flavor: Add a pinch of nutmeg or smoked paprika when blending the soup.
• Make it vegan: Use plant-based milk instead of cream and replace butter with olive oil.
• For added texture: Reserve some cooked potato chunks to mix into the blended soup.

Enjoy this comforting and nutritious spinach and potato soup, perfect for any time of year!