Spinach and Potato Soup

1. 1

   Place potatoes in chicken stock and boil until nearly cooked.

2. 2

   Add spinach and cook for a further 5 minutes.

3. 3

   Cool mixture slightly, then puree in blender until smooth.

4. 4

   Return to saucepan.

5. 5

   At this stage you can add more stock or even just water if it is too thick.

6. 6

   Reheat and add sour cream, mix well.

7. 7

   Add salt and pepper to taste.

8. 8

   Serve hot with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.