POTATO FLORENTINE SOUP

Potato Florentine Soup image

Provided by pattikay in L.A.

Categories Potato

Time 50m

Yield 7 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 cups chopped onions
1/2 teaspoon dried rosemary (I used Italian seasoning)
4 cups diced potatoes
1 teaspoon salt
4 cups water or 4 cups vegetable stock
10 ounces chopped spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup neufchatel cheese
1/2-3/4 cup grated Fontina cheese (or parmesan or sharp cheddar, I used a combination of all three)
2 cups milk
1/2 teaspoon pepper

Steps:

in a soup pot, combine the oil, onions and rosemary.
cover and cook on medium heat for 10 minutes, stirring often.
add the potatoes, salt and water or stock and bring just to a boil.
lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
stir the puree back into the soup and reheat gently - adjust seasonings to taste.

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