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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The evaporated milk makes this creamy without the added fat of heavy cream. Ingredients:
1 1/2 teaspoons oil |
1 1/2 cups yellow onions, diced |
1/2 cup sliced green onion |
1 3/4 cups peeled yukon gold potatoes, medium diced |
3/4 lb spinach leaves, cleaned |
1 1/2 quarts vegetable stock |
1/2 cup evaporated skim milk |
2 1/4 teaspoons kosher salt |
3/4 teaspoon pepper |
Directions:
1. In a soup pot, heat oil and saute onions, green onions and potatoes until onions soften. Do not brown.
2. Add vegetable stock to the pot, stir well and bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft.
3. Add spinach and stir until leave wilt. Remove from the heat immediately (or else you will lose the beautiful green color).
4. Cool the soup, the puree in the blender, food processor, or with a hand held blender.
5. Add evaporated milk and season with salt and pepper.
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