Yield: 4-6 servings


2 tbsp. unsalted butter
1 medium onion, chopped
2-3 cloves garlic, chopped
1 medium russet potato, peeled and cut into 1-inch pieces
3 cups vegetable broth
Salt and pepper
8 oz. baby spinach leaves, washed and dried
4 oz. gruyere cheese, shredded

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  • step 1: HideShow Images

    Melt the butter in a Dutch oven or stockpot over medium heat.  Add the onions to the pot and sauté until just tender, about 3-4 minutes.  Stir in the garlic and potato and cook just until fragrant, about 1 minute.  Add the vegetable broth to the pot and bring to a boil.  Season with salt and pepper to taste.  Lower the heat to a simmer, cover, and let cook about 15 minutes or until the potato chunks are fork-tender.

  • step 2: HideShow Images

    Stir in the spinach leaves, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes.  Use an immersion blender, food processor, or blender to puree the soup to a smooth consistency.  (Be careful, it is hot!)  Stir in the shredded Gruyere until completely melted.  Serve warm.