Mo cheese, mo better.
Cheesy Spinach Soup
Adapted (slightly) from Annie's Eats
2 T. Unsalted Butter
1 medium Onion, chopped
2-3 cloves Garlic, chopped
1 medium Russet Potato, peeled and cut into 1-inch pieces
3 C. Vegetable Broth
8 oz. Baby Spinach Leaves, washed and dried
6 oz. Gruyere Cheese, shredded
Salt and pepper, to taste
Melt the butter in a Dutch oven over medium heat. Add the onions to the pot and saute until tender, about 3-4 minutes. Stir in the garlic and potato and cook just until fragrant, about 1 minute. Add the vegetable broth to the pot and bring to a boil. Lower the heat to a simmer, cover, and let cook about 15 minutes or until the potato chunks are fork-tender.
Stir in the spinach leaves, mash them down (if needed) so they're covered by the broth, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes. Use an immersion blender to puree the soup to a smooth consistency. (Be careful, it is hot!) Turn off heat and stir in the shredded Gruyere until completely melted. Salt and pepper to taste. Serve warm.
This time two years ago: Macaroni and Cheese - Updated!