| | Directions | | 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. |
|
|
| Ingredients | | - |  | 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 |
| |
| |
