September 9, 2015

Lightened Up Potato Soup

This soup is so delicious, you won't miss all the cream, bacon and cheese.


1 lb of lean ground beef
5-6 cups low sodium chicken broth
3-4 handfuls fresh baby spinach
1 lb baby red potatoes, halved or quartered
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp dried parsley
1/3 cup heavy cream
1 onion, chopped
3 cloves garlic, minced
salt, black pepper, red pepper

  1. Heat olive oil in pot and add beef.  Add salt and peppers to your liking.  Continue to brown the beef until dark brown, not gray. You want all the good bits stuck on the bottom of the pot.  That's where the flavor is.  If you have excess fat, drain it off.  I didn't because I used lean beef
  2. Add onion, garlic and dried herbs to the beef and cook until onions are translucent.  About 10 minutes.
  3. Stir in 5 cups of chicken brown and bring to a boil, scraping up all the yummy bits at the bottom of the pan.
  4. Reduce heat and add baby potatoes.  Cook for about 20-25 minutes or until potatoes are tender.   
  5. Add spinach and cook for a couple minutes.
  6. Stir in heavy cream.  Continue to cook for a couple more minutes.
  7. Ladle in bowl.  Top with sour cream, cheddar, green onions or whatever your little heart desires.  Eat and be merry.

Adapted from Damn Delicious


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