Potato Spinach Soup

Between Christmas and New Years, my parents, youngest sister, and I were trying to use up items in their refrigerator, and were tired of leftovers and all of the heavy food that we’d have for the holidays.  One day, as the snow was falling, as the temperature was about to drop into the horrendous sub-zero Minnesota winter days, I looked through the cupboards and found some potatoes, cheese, cream cheese, and all the necessary ingredients except for spinach, and decided to throw together this recipe from the Minnesota Homegrown Cookbook.  It made six servings, which was a delightful amount for us to have without excessive leftovers and we were able to enjoy it with some ham sandwiches, based on other things that were in the refrigerator.  As we are now in Iowa, where it has again reached subzero temperatures, this recipe jumped out to me as something I wanted to be able to share with anyone looking for some respite with things you may have in your refrigerator and cupboards.

Potato Spinach Soup

Potato Spinach Soup

3 c potatoes, diced
1 large onion, chopped
1/2 tsp salt
1/4 tsp lemon pepper
1 Tbsp fresh basil, chopped
1 1/2 tsp fresh rosemary, chopped, or 1/2 tsp dried
1 1/2 tsp fresh thyme, chopped, or 1/2 tsp dried
1/4 c fresh parsley, chopped
1/2 lb fresh spinach, chopped
2 oz cream cheese
1/2 c grated parmesan cheese
1/2 c grated cheddar cheese

Put 5 cups hot water in a large saucepan.  Add the first seven ingredients.  Simmer until potatoes are tender, about 20 minutes.  Add water if needed.  Add the rest of the ingredients.  Heat and stir until cheese is melted.  Salt and pepper to taste.