Creamy Spinach & Potato Soup

By AnneS

Ingredients

• 2 teaspoons olive oil
• 2 1/4 cups chopped scallions (or 1 large onion)
• 2 cloves garlic
• 2 (14.5 oz) cans chicken broth (3 1/2 cups)
• 2-3 medium sliced, peeled potatoes
• 8 oz baby spinach, washed and dried (10 cups), or 1-10 oz frozen spinach
• 1/2 cup reduced fat sour cream
• Pepper to taste

Preparation

Step 1

In soup pot, heat the oil over medium heat. Add scallions and garlic; cook, stirring, until softened but not browned, about 2 minutes. Add broth and potatoes; increase heat to medium-high and bring to a simmer. Reduce heat to medium-low, cover and simmer 15 minutes.

Add spinach and stir to immerse. Cook, covered, until potatoes are tender and spinach has wilted, about 10 minutes longer. Puree soup, in batches if necessary, in a food processor or with immersion blender. Return soup to pot; add sour cream and whisk until smooth. Heat, stirring over medium heat until heated through, but do not boil.