Christmas Eve Potato Florentine Soup Recipe

  • 1 tablespoon Extra virgin olive oil
  • 2 cups chopped onions
  • 1/2 teaspoon crumbled dried rosemary
  • 4 cups diced potatoes
  • 1 teaspoon Salt
  • 4 cups water or veggie stock
  • 10 ounces rinsed, stemmed, and chopped fresh spinach
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/3 cup Neufchatel cheese (can substitute with Parmesan)
  • 1/2 cup grated shredded sharp cheddar cheese
  • 2 cups milk
  • 1/2 teaspoon ground black pepper
In big soup pot, combine olive oil, onions and rosemary. Cover and cook on medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water/stock and bring just to a boil. Lower heat, cover and simmer for about 10 minutes until potatoes are tender. With a slotted spoon, remove and set aside 2 C. of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley, cover and cook for 1 or 2 minutes, until the spinach is wilted but still bright green. In a blender, puree the reserved potatoes with the Neufchatel cheese, shredded cheese, milk, and pepper. Stir the puree back into the soup and reheat gently.
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