Witches’ Brew Soup

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Yields1 Serving
 2 tbsp unsalted butter
 1 medium onion, chopped
 3 cloves garlic, chopped
 1 medium russet potato, peeled and cut into 1-inch pieces
 3 cups vegetable broth
 Salt and pepper
 8 oz baby spinach leaves, washed and dried
 4 oz gruyere cheese, shredded
1

Melt the butter in a Dutch oven or stockpot over medium heat. Add the onions to the pot and sauté until just tender, about 3-4 minutes. Stir in the garlic and potato and cook just until fragrant, about 1 minute. Add the vegetable broth to the pot and bring to a boil. Season with salt and pepper to taste. Lower the heat to a simmer, cover, and let cook about 15 minutes or until the potato chunks are fork-tender.

2

Stir in the spinach leaves, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes. Use an immersion blender, food processor, or blender to puree the soup to a smooth consistency. (Be careful, it is hot!) Stir in the shredded Gruyere until completely melted. Serve warm.

Ingredients

 2 tbsp unsalted butter
 1 medium onion, chopped
 3 cloves garlic, chopped
 1 medium russet potato, peeled and cut into 1-inch pieces
 3 cups vegetable broth
 Salt and pepper
 8 oz baby spinach leaves, washed and dried
 4 oz gruyere cheese, shredded

Directions

1

Melt the butter in a Dutch oven or stockpot over medium heat. Add the onions to the pot and sauté until just tender, about 3-4 minutes. Stir in the garlic and potato and cook just until fragrant, about 1 minute. Add the vegetable broth to the pot and bring to a boil. Season with salt and pepper to taste. Lower the heat to a simmer, cover, and let cook about 15 minutes or until the potato chunks are fork-tender.

2

Stir in the spinach leaves, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes. Use an immersion blender, food processor, or blender to puree the soup to a smooth consistency. (Be careful, it is hot!) Stir in the shredded Gruyere until completely melted. Serve warm.

Witches’ Brew Soup