Spinach Potato Soup
- SERVES
- 8
- COOK TIME
- 50 Min
The lunch bunch flips for this soup, especially when it's paired with a hearty sandwich. When I serve this, "Fill 'em up and watch 'em go!" is the motto at my house!
What You'll Need
- 2 tablespoon olive oil
- 3 medium-sized potatoes, diced
- 1 medium-sized onion, chopped
- 1/2 teaspoon minced garlic
- 2 (15-ounce) cans Great Northern beans, undrained
- 2 (10-ounce) cans condensed chicken broth
- 4 cup water
- 5 ounce fresh spinach, washed, trimmed and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- In a large soup pot, heat the oil over medium-high heat. Add the potatoes, onion, and garlic and sauté for 4 to 5 minutes, or until the vegetables are tender.
- Mash one can of beans with a fork and add to the soup pot along with the remaining ingredients. Bring to a boil then reduce the heat to medium and simmer for 30 minutes so the flavors can "marry", stirring occasionally.
Notes
Mashing one can of the beans creates a thicker soup, but if you prefer a broth-type of soup, just add the beans straight from the can, without mashing.