Potato Florentine Soup Recipe (Easy)

This will be my fourth consecutive winter spent in the South, and my 7th overall.  Being from the midwest, I love to brag to just about any Southerner who will listen that I have felt temperatures they cannot imagine.  That I had to walk to school when it was in the single digit temperatures.  That once when I was in 11th grade, it snowed over a foot in October and the weight of the snow broke a good portion of the branches off every tree in the city and onto the power lines, leaving about 200,000 people without power for four days or so.

However, for all the bragging, I fear I have become acclimated to Southern winters, which means…I think it’s cold outside.  It is 31 degrees today, a temperature I should be able to brave easily, but mostly I am running from my car to my front door as quickly as possible, and all I can think about are all the warm foods that I want to eat.

I think it’s safe to say that it’s soup season.  I just wish I wasn’t such a picky soup eater. I have discussed this before. I made this soup a couple days after Thanksgiving, trying to use up ingredients that I had purchased but ended up not using.  It was a welcome change from all that Thanksgiving food.  I mean, it’s not exactly a light dish, but with the spinach, it definitely has that vibrant, green taste that had been missing for a few days.

Let  me be honest.  I ate two bowls of this soup in one sitting, and then, because I generally ignore leftovers, didn’t eat it again.  My husband, however, had it for couple of dinners.  Like most things, he added hot sauce to it.  Wherever you live, if it’s cold outside, consider this for your next lunch or dinner.

Also Read:  Homemade Lemon Blueberry Jam Recipe

 

Potato Florentine Soup Recipe

Adapted from Moosewood Restaurant New Classics

Things I changed so that I wouldn’t have to go to the store:
-I used frozen spinach.
-I used cubes of frozen basil
-I used chicken stock

Ingredients:

2 tablespoons olive oil
2 cups chopped onions
1/2 teaspoon crumbled dried rosemary (1 teaspoon minced fresh)
4 cups diced potatoes
1 teaspoon salt
4 cups water or vegetable stock (I used chicken stock, which I realize makes the recipe non-vegetarian)
10 ounces rinsed, stemmed and chopped fresh spinach (or one 10-ounce package of frozen chopped spinach)
1/4 cup chopped fresh basil (I used about 6 of those frozen cubes)
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan, or sharp Cheddar (I used Parmesan because that’s what I had)
2 cups milk
1/2 teaspoon ground black pepper

Preparation:

In a dutch oven or a soup pot over medium heat, saute the onions and rosemary together until the onions are translucent.  Add the potatoes, salt, and water or stock, and bring to a low boil.  Lower the heat to medium-low, cover, and simmer until the potatoes are tender, 10-15 minutes. With slotted spoon, take out about 2 cups of the cooked potatoes and set aside.  Then, add the spinach, basil, and parsley to the soup pot, cover and cook for 1-2 minutes, or a bit longer (3-4 minutes) if using frozen spinach, making sure to use a spoon to break up the spinach as it warms up in the soup.

In a blender, add the potatoes, milk, neufchatel, grated cheese, and black pepper.  Purée until smooth, then pour the mixture back into the soup pot, stirring to incorporate.  Reheat for another minute or two, then serve soup with cracker of choice.

Potato Florentine Soup recipe
 
Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • ½ teaspoon crumbled dried rosemary (1 teaspoon minced fresh)
  • 4 cups diced potatoes
  • 1 teaspoon salt
  • 4 cups water or vegetable stock (I used chicken stock, which I realize makes the recipe non-vegetarian)
  • 10 ounces rinsed, stemmed and chopped fresh spinach (or one 10-ounce package of frozen chopped spinach)
  • ¼ cup chopped fresh basil (I used about 6 of those frozen cubes)
  • ¼ cup chopped fresh parsley
  • ⅓ cup Neufchatel cheese
  • ½ cup grated Fontina, Parmesan, or sharp Cheddar (I used Parmesan because that’s what I had)
  • 2 cups milk
  • ½ teaspoon ground black pepper
Also Read:  Homemade Orange Oil Recipe (Easy)
Instructions
  1. In a dutch oven or a soup pot over medium heat, saute the onions and rosemary together until the onions are translucent.  Add the potatoes, salt, and water or stock, and bring to a low boil.  Lower the heat to medium-low, cover, and simmer until the potatoes are tender, 10-15 minutes. With slotted spoon, take out about 2 cups of the cooked potatoes and set aside.  Then, add the spinach, basil, and parsley to the soup pot, cover and cook for 1-2 minutes, or a bit longer (3-4 minutes) if using frozen spinach, making sure to use a spoon to break up the spinach as it warms up in the soup.
  2. In a blender, add the potatoes, milk, neufchatel, grated cheese, and black pepper.  Purée until smooth, then pour the mixture back into the soup pot, stirring to incorporate.  Reheat for another minute or two, then serve soup with cracker of choice.

 

Enjoy!

Jennifer - Paleoteam

Jennifer - Paleoteam

Jennifer is an author of few culinary books, mom and a happy housewife passionate about cooking and pastry. I share my recipes and tips through my blog...I hope you enjoy your stay and will find the information and cooking tips I share helpful for your kitchen journey :-).

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