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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came up with this recipe one night when I wanted to use up a container of spinach. It was really easy to make and ended up tasting great. Ingredients:
1 tablespoon butter |
1 tablespoon oil |
1 onion, chopped |
1 garlic clove, chopped |
2 medium potatoes, peeled and chopped |
4 cups vegetable broth or 4 cups chicken broth |
1/2 teaspoon thyme |
1 lb baby spinach |
1 cup 10% cream |
salt and pepper |
Directions:
1. Heat oil and butter over medium heat. Add onions and garlic and cook until transparent.
2. Add potatoes, broth and thyme. Cover and cook for 20 minutes or until potatoes are tender.
3. Add spinach and cook until wilted. Using an immersion blender, blend until very smooth. Stir in cream and season with salt and pepper.
4. Garnish with parmesan cheese and green onions.
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