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Author Notes: Yes, this is a vibrant green soup, but it is delicious, filling, and even guest-worthy. Very elegant. And you only get a very mild taste of jalapeño, with no harsh spiciness at all that I could tell (but you can add the seeds and more pepper if you want!). The jalapeño gave it an added depth of taste. It would also be a great first course when entertaining dinner guests, plus it is very easy to make with few ingredients. I halved the recipe, since there are only three of us, but this can easily be doubled. This was Adapted from The Nourished Kitchen cookbook to suit our family's size and taste buds. —anotherfoodieblogger
Serves 3 or 4 as main up to 6 to 8 as first course
strips bacon, diced
teaspoon reserved bacon grease
cup diced onion
large jalapeño, seeded and minced
pound potatoes peeled and chopped (I used Russet Idahos!)
5 to 6
cups homemade or low-sodium chicken broth
10 to 12
ounces fresh or thawed frozen spinach
Sour cream or cream fraiche, for serving
- Cook bacon in a Dutch oven or stockpot until browned and crispy. Remove, drain on paper towels and set aside. Drain all but about one teaspoon of the grease from the pot.
- Add 1 teaspoon of butter, then stir in the onion and jalapeño and cook until the onion is translucent, about 5 minutes. Add the potato chunks, then give it a good mix.
- Pour in the chicken broth, cover, and bring to a simmer. Simmer for about 30 minutes, or until the potatoes are cooked through all the way.
- Stir in the spinach and bacon (reserving some bacon for garnish), and simmer another 5 minutes. (If using fresh spinach, simmer until it wilts.)
- Puree the soup with an immersion blender (I don’t have one) or in batches in a blender or food processor until completely smooth. Serve the soup with a dollop of sour cream and bacon pieces as additional garnish. You may salt to taste at this point, but the bacon and sour cream made it plenty salty for our tastes.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0