Spinach Soup

Spinach Soup


  • 2 Teaspoons Olive Oil
  • 2 Cloves Garlic (Minced)
  • 1/2 Medium Onion (Finely Chopped)
  • 1 Stalk Celery (Finely Chopped)
  • 1 Medium Potato (Peeled and Cubed)
  • 2 Cups Chicken or Vegetable Broth
  • 2 Cups Fat-Free Milk
  • 1 (6-Ounce) Bag Baby Spinach (Divided)
  • Black Pepper (Freshly Ground to Taste)
  • Kosher Salt (to Taste)


  • Gather The Ingredients.
  • In A Large Saucepan or Dutch Oven, Heat the Oil. Sauté the Garlic, Onion, Celery, and Potato for 5 Minutes.
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  • Stir in Half the Spinach, Cover, and Simmer for 10 More Minutes.
  • Cool Slightly, Then Transfer Soup to A Blender. Work in Two Batches, If Necessary to Keep the Soup from Escaping the Blender As You Blend. Alternatively, An Immersion Blender Can Be Used to Blend the Soup in the Pot. Add the Remaining Fresh Spinach to the Soup, and Blend Until Smooth.