Spinach Cheddar Soup
Spinach, onion, potato, and cheddar make this vegetarian soup as hearty as it is delicious.
Spinach Cheddar Soup
Ingredients
- 1 tablespoon butter
- 1 medium white onion, diced
- salt and pepper to taste
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 Russet potatoes, peeled and cubed
- 1 (8 oz) package frozen spinach
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 5 oz fresh spinach
- 2 cups shredded cheddar cheese
Preparation
- Heat butter over medium in stockpot. Add onion and cook for 5 minutes. Add salt, pepper, and garlic. Cook for 2 minutes.
- Add broth and potatoes and bring to simmer then cook for 8 minutes. Add frozen spinach, Italian seasoning, and parsley flakes and cook for 5 minutes more or until potatoes are fork tender. Break up frozen spinach.
- In small jar combine milk and cornstarch. Tighten lid well and shake until starch is dissolved. Add to pan and stir well. Cook for 2 minutes or until thickened.
- Remove from heat and add fresh spinach. Stir well and cover. Let sit for 3 minutes. Use a metal stick blender to puree soup mixture. Or keep soup chunky per your preference. Stir in cheese. Taste and add salt and pepper to taste. Serve piping hot.