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Instructions |
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1. Start on your soup by prepping all the potatoes.
Toss them into your pot along with most your
required ingredients. Leave out all optional
ingredients and also the spinach and cheddar cheese.
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2. Bring your soup to a boil, reduce to med-high and
half-cover with lid. Simmer until all the potatoes
are tender.
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3. Add in the spinach. And remove the bay leaves.
If you are adding in any optional ingredients
(like the beans) - do it now. Then with an
immersion bender, puree the soup until creamy. You
can also use a high speed blender with caution.
You can redeposit the bay leaves in the soup after
you blend.
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4. Now that your soup is creamy, you can add in the
cheese. Simmer on low until ready to serve.
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Originally Submitted
2/10/2013
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