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Recipe

Creamy spinach and potato soup

With the high nutritional value of spinach and the filling goodness of potato, topped with crispy bacon, this winter warmer soup is healthy and tasty as can be!

Oct 29, 2014 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Creamy spinach and potato soup
  • 1 tablespoon olive oil
  • 2 rindless bacon rashers, chopped
  • 1 chopped onion
  • 1 clove garlic, crushed
  • 3 potatoes, peeled, chopped
  • 2 bunch english spinach, trimmed, chopped
  • 6 cup chicken stock
  • 1/4 teaspoon ground nutmeg, plus extra to sprinkle
  • 1/4 cup cream
  • baguette, to serve (optional)

Method

Creamy spinach and potato soup
  • 1
    In a large saucepan, heat oil on high. Cook bacon 2-3 minutes, until crisp. Remove from pan and set aside.
  • 2
    In same pan, saute onion and garlic 2-3 minutes, until onion is tender.
  • 3
    Add potatoes and cook, stirring, 2 minutes. Mix in spinach and pour in stock. Add nutmeg and season to taste. Bring to the boil. Reduce heat to low. Simmer, partially covered, 20-25 minutes, until potatoes are tender.
  • 4
    Using a hand blender or food processor, puree until smooth. Reheat gently. Serve with a swirl of cream, sprinkling of bacon and dusting of nutmeg. Accompany with baguette, if liked.

Notes

Swap English spinach for silverbeet or kale, if preferred.

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