I’ve been wanting a new immersion blender ever since my last one died a sudden death in the middle of blending a pot of soup. It took me two years but I’ve finally brought a new bright green immersion blender home, so of course I had to make a bright green soup to match!
I have no idea why it took me so long to get another immersion blender and to be honest, the weather’s turning more into salad weather than soup, but I actually don’t mind having soup in the summer. This spinach and potato soup works well both ways and Mike actually prefers it chilled.
This green soup is smooth, creamy and super fresh tasting, but truly, the best part was the grilled cheese croutons I made as a garnish. They were so good I wanted to make a giant bowl of mini grilled cheese croutons to eat like popcorn. I really think I’m going to have to do that one of these days…
i am green, i am creamy: i am spinach potato soup!
Spinach Potato Soup Recipe
- 2 cups chopped fresh spinach
- 1 large potato, peeled and cut into chunks
- 3 cups vegetable or chicken stock
- 1/4 cup diced onion
- drizzle of olive oil
- salt and freshly ground pepper to taste
In medium soup pot, heat up the olive oil over medium-high heat. Sauté the onions until translucent and then add the stock and potatoes. Bring to a simmer and turn the heat down to low. Continue to simmer until potatoes are falling apart and fork tender. Stir in the spinach and cook for another two minutes. Use an immersion blender to blend until smooth. Season to taste with salt and freshly ground pepper. Enjoy hot or cold. Garnish with mini grilled cheese croutons if desired.