Description
A creamy and comforting Spinach Cheddar Soup that's perfect for a cozy meal. This gluten-free and vegetarian soup features tender potatoes, fresh and frozen spinach, and sharp cheddar cheese, all blended into a smooth, flavorful bowl of goodness.
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1 medium white onion, diced
- Salt and pepper to taste
- 2 cloves garlic, minced
Soup Ingredients
- 4 cups vegetable broth
- 3 Russet potatoes, peeled and cubed
- 1 (8 oz) package frozen spinach
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons dried parsley flakes
Thickening and Flavoring
- 1 1/2 cups milk
- 2 tablespoons cornstarch
Finishing Touches
- 5 oz fresh spinach
- 2 cups shredded cheddar cheese
Instructions
- Sauté Aromatics: Heat butter over medium heat in a stockpot. Add the diced onion and cook for 5 minutes until softened. Add salt, pepper, and minced garlic, cooking for an additional 2 minutes to release their flavors.
- Simmer Potatoes and Broth: Pour in the vegetable broth and add the peeled, cubed potatoes. Bring the mixture to a simmer and cook for 8 minutes, allowing the potatoes to soften.
- Add Spinach and Herbs: Stir in frozen spinach, Italian seasoning, and dried parsley flakes. Continue to cook for 5 minutes more, or until the potatoes are fork-tender. Break up the frozen spinach as it heats.
- Prepare Thickening Mixture: In a small jar, combine the milk and cornstarch. Seal tightly and shake vigorously until the cornstarch is fully dissolved.
- Thicken Soup: Pour the milk and cornstarch mixture into the pot, stirring well. Cook for 2 minutes until the soup thickens to a creamy consistency.
- Add Fresh Spinach and Rest: Remove the pot from heat and stir in fresh spinach. Cover and let the soup sit for 3 minutes to wilt the spinach gently.
- Blend Soup (Optional): Use a metal stick blender to puree the soup until smooth, or leave chunky based on your preference.
- Incorporate Cheese and Final Seasoning: Stir in the shredded cheddar cheese until melted and combined. Taste and adjust salt and pepper as needed. Serve piping hot.
Notes
- For a thicker soup, add an extra tablespoon of cornstarch mixed with milk.
- Use sharp cheddar cheese for a more intense flavor.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a dairy-free option, substitute milk with a plant-based alternative and use vegan cheese.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
