Creamy Potato & Spinach Soup
Potato soups are well known for the winter comfort they bring. I have a couple potato soups up my sleeve but this is the one I make most often.
Servings: 8 servings
- ¼ cup friendly fat to cook in butter, lard, coconut oil, bacon grease
- 6 organic russet potatoes cubed
- 1 medium onion chopped
- 5 cloves of garlic minced
- ¼ cup white rice flour if you are grain free use tapioca flour
- 2 quarts bone broth
- ½ pound fresh organic baby spinach
- Sea salt/pepper to taste
Saute the potatoes and onion in the butter for about 10 minutes with a big pinch of sea salt to bring out the juices and sweeten. The potatoes will not be cooked all the way through yet – should still have some bite to it.
Add the garlic and cook for a minute.
Add the flour and cook for a minute.
Add the bone broth and bring to a boil. Reduce to a medium simmer for about 7 minutes to cook the potatoes through.
Take out half the soup to a large mixing bowl and puree through with an immersion blender – or blend through in a regular blender. If you don’t want any cubes of potato in your soup you could puree the entire pot of soup.
Pour the pureed soup back into the soup pot, add the spinach, and simmer a few minutes until the spinach wilts.
Season to taste.