Creamy Spinach Soup with Parmesan Croutons
This Creamy Spinach Soup with Parmesan Croutons is easy, healthy, and incredibly delicious, perfect for any occasion.
Equipment
- Dutch oven
- Handheld Mixer or Blender
Ingredients
- 3 Leeks White and light green parts only, washed and chopped
- 5 Potatoes Small or 3 large, cut up into cubes
- 4 cups Baby Spinach washed
- 4 cups Stock or Water
- 2 tablespoon Olive Oil, Ghee or Butter
- 6 tablespoon Heavy Cream optional
- 1 Slice Sourdough Bread
- 1 tablespoon Parmesan Cheese shredded
- Salt to taste
- Pepper to taste
Instructions
- In a Dutch Oven or other heavy pan heat up oil or butter and add chopped leeks and potatoes. Sauté for 5 minutes.
- Add water or stock and cook for 20 minutes until the potatoes are fork tender.
- Add spinach and cook for another 5 minutes.
- In the meantime, sprinkle the parmesan cheese on a bread and toast in a toaster oven for approximately 5 minutes until crispy; Remove from the oven and cut up into squares.
- Using a handheld mixer, blend the soup until smooth. You can also use a blender but be sure to blend soup in small batches as the content is hot and you can get burned.
- Serve the soup in bowls with Parmesan croutons and a dollop of cream.
Nutrition
Serving: 1servingCalories: 270kcalCarbohydrates: 36gProtein: 7gFat: 11gSaturated Fat: 4gCholesterol: 21mgSodium: 569mgPotassium: 949mgFiber: 5gSugar: 2gVitamin A: 2840IUVitamin C: 31.2mgCalcium: 124mgIron: 7.6mg
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