Spinach Potato Soup
Updated: Nov 14
I had this soup in a cafe local cafe near work and I thought it was good but I could make it better. I think it turned out great, hope you do too.
6 cups of veggie stock, low salt
5 cups of fresh baby spinach, chopped
2 cups of diced potatoes, I used red bliss
2 yellow onions diced
3 stalks of celery diced
1 red pepper diced
1 cup of dried green lentils
1/2 lb of bacon, chopped
6 cloves of garlic minced
1/2 cup of parsley, chopped and stems removed
Salt and pepper to taste
Grated cheese of choice
Place lentils in saucepan and cover with water up to one inch, bring to a boil, reduce heat and simmer for about 30 minutes. Drain, rinse, and set aside.
In a deep soup pot render bacon, you want the bacon nice a crispy. Drain off most of the fat and place onions, peppers, and celery into the pot over medium-high heat and saute until tender and onions start to brown, about 5 minutes. Add garlic and saute for 1 minute, now add potatoes, lentils, stock, and salt and pepper to taste. Reduce heat to medium-low and simmer for about an hour. Add spinach and parsley to the pot and simmer for an additional 30 minutes, once the lentils and potatoes are tender the soup is done.
Ladle into bowls and top with the crispy bacon and some grated cheese of choice and serve with a crusty bread