Creamy Potato and Spinach Soup with Croutons

Ingredients

• Potato1 medium (180 g)
• Spinach1 cup (30 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Milk1/2 cup (120 ml)
• Vegetable Broth1/4 cup (60 g)
• Oil1/2 tablespoon (5 ml)
• Sliced Bread1/2 slice (20 g)

Instructions

1. 1

   Step 1

   Heat a pan over medium heat. In the meantime, chop the onion and garlic.

2. 2

   Step 2

   Once heated, pour the oil, spread and add the onion with a pinch of salt. Stir-fry for 5 minutes over medium heat.

3. 3

   Step 3

   In the meantime, dice the potato.

4. 4

   Step 4

   Add to the pot with the garlic and stir-fry for 1 minute.

5. 5

   Step 5

   Then add the broth and milk with salt and pepper to taste.

6. 6

   Step 6

   Once boiling, lower the heat to medium, cover and continue cooking for 10-12 minutes until the potato is softened.

7. 7

   Step 7

   Next, remove from heat, let cool and blend until creamy.

8. 8

   Step 8

   Take to the heat again and add the chopped spinach leaves or blend all together.

9. 9

   Step 9

   Cook for 5 more minutes and remove.

10. 10

    Step 10

    In the meantime, prepare the croutons: Dice the bread and toast in a pan over medium heat. Be careful not to let it burn.

11. 11

    Step 11

    Once ready, serve hot in a bowl and add the croutons.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Creamy Potato and Spinach Soup with Croutons can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.