Mama Mangia
Super Moderator
SPINACH AND POTATO SOUP
1 tablespoon olive oil
1/2 pound leeks, chopped
2 carrots, chopped
3/4 pound potatoes, peeled and diced
1 quart chicken stock or water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1 bay leaf
2 bunches spinach, cooked and chopped
6 ounces buttermilk
Salt and pepper to taste
Heat oil in large soup pot. Sauté leeks and carrots until leeks are translucent. Add potatoes, stock, garlic powder, onion powder, oregano and bay leaf. Simmer until potatoes soften and begin to fall apart.
Remove from heat and puree mixture with hand blender or food processor.
Return pureed soup to pot. Add spinach and buttermilk and return to a simmer. Cook 10 minutes. Season with salt and pepper to taste, and serve. Serves 4
1 tablespoon olive oil
1/2 pound leeks, chopped
2 carrots, chopped
3/4 pound potatoes, peeled and diced
1 quart chicken stock or water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1 bay leaf
2 bunches spinach, cooked and chopped
6 ounces buttermilk
Salt and pepper to taste
Heat oil in large soup pot. Sauté leeks and carrots until leeks are translucent. Add potatoes, stock, garlic powder, onion powder, oregano and bay leaf. Simmer until potatoes soften and begin to fall apart.
Remove from heat and puree mixture with hand blender or food processor.
Return pureed soup to pot. Add spinach and buttermilk and return to a simmer. Cook 10 minutes. Season with salt and pepper to taste, and serve. Serves 4