Creamy Spinach and Potato Soup
- 475ml / 2 cups water
- 30g / 2 tablespoons vegetable bouillon
- 2 medium potatoes, peeled (approx. 250g / 8.8 ounces)
- 1 large yellow onion (approx. 150g / 5.3 ounces)
- 350g / 12.3 ounces fresh baby spinach
- 250g / 8.8 ounces fresh cheese with herb and garlic flavor (or ricotta/cottage cheese)
- 475ml / 2 cups heavy cream
- 4 large eggs
- Salt and pepper to taste
1. Peel the potatoes and onion, then chop them into bite-sized pieces. Place them in a large pot and add 475ml (2 cups) of water and vegetable bouillon. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender, about 10-12 minutes depending on the size of the pieces.
2. Add 250g (8.8 ounces) of fresh cheese and 475ml (2 cups) of heavy cream to the pot. Blend the soup smooth with an immersion blender, then season with salt and pepper to taste.
3. Blend in 250g (8.8 ounces) of fresh spinach leaves, mixing for a longer time to ensure the spinach is well combined and the soup has a vibrant green color.
4. Boil the eggs separately, then slice them. Serve the soup warm, topped with a cooked egg slice and sprinkled with freshly ground black pepper.
- pot
- immersion blender
- cutting board
- knife
- cheese grater
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