Recipe from Elise Bauer, with a few tweaks. This soup is super easy, really delicious and so satisfying on a cold winter’s night. Comes together in about 40 minutes.
1 cup chopped onion
2 Tbsp butter
2 medium potatoes, peeled and quartered (about 1/2 pound)
3 cups chicken broth
4-5 cups chopped fresh spinach
1 1/2 cups half and half
1 tsp kosher salt
1/4 tsp freshly-ground black pepper
3/4 cup sour cream
pinch of ground allspice
In a medium-sized saucepan, saute onion in butter for 5-6 minutes, until translucent. Add potatoes, chicken broth, salt and pepper and cook 20 minutes, until potatoes are soft Add spinach and cook 2-3 more minutes. Buzz all in a food processor or blender until quite smooth. (Don’t need to completely obliterate the spinach.)
Put back in pan, and whisk in half and half, then sour cream and allspice. Bring heat back up to just a simmer.
Serve with home-made croutons: cut bread in 1″ cubes and toss in olive oil, sprinkle with kosher salt and pepper on a small sheet pan. Bake in a 300 degree oven for 30 minutes or more, until bread is golden and crisp. I used a small baguette, but really any hearty bread will do.
Fast and good!