Spinach and Potato Soup

Styled by KATE ASHLEY
Photograph by KELLY MOORE CLARK

Looking for an inspired dish for St. Patrick’s Day? This garlicky spinach and potato soup’s savory flavors are a perfect way to enjoy fresh, seasonal ingredients.

WHAT YOU’LL NEED:
3.5 tablespoons butter
2 medium onions, finely chopped
1 pound Russet potatoes, chunked
5 cups vegetable stock
8 cups spinach
2 cloves garlic
4 tablespoons sour cream

DIRECTIONS:
Melt butter in a large pan, add onions, and cover. Cook for 10 minutes or until soft. Add chopped garlic and cook for 2 minutes more. Add potatoes and stock and bring to a boil. Simmer for 25 minutes or until potatoes are soft.  Roughly chop spinach and add to hot soup until wilted. Let cool slightly and then blend until the soup is smooth. Return to pan and simmer. Stir in sour cream and salt and pepper to taste.  Garnish with garlic butter croutons and green onions.