Creamy Spinach Soup

By Spookie

Ingredients

• 2 cups chopped onions
• 3 cups chopped russet potatoes
• 4 cups water
• 2 tsp salt (or to taste)
• 1 pound fresh spinach leaves, cleaned and stemmed
• 5 medium-size cloves garlic, peeled
• 1 1/2 Tablespoons unsalted butter
• 2 tablespoons unbleached all-purpose flour
• 1 1/2 cups hot milk
• Black pepper to taste
• A handful each of minched fresh basil leaves and dill, for garnish

Details

Servings 4

Preparation

Step 1

1. Combine the onions, potatoes, water, and salt in a large saucepan. Bring to a boil, cover and simmer until potatoes are tender, for 10-15 minutes. Removes from heat, add the spinach and garlic cloves, cover again and set aside.

2. Melt the butter over low heat in a small saucepan. Whisk in the flour and keep whisking over low heat for 3 minutes. Drizzle in the hot milk, continuing to whisk. Cook until smooth, for 5-8 minutes, whisking often.

3. Puree vegetables in their cooking water, then return the puree to the large saucepan, or use an immersion blender to puree everthing directly in the pot. Stir in the milk mixture, and season with black pepper. Serve hot, topped with a sprinkling of fresh herbs, if desired.