Supper Club: Witches’ Brew Cheesy Spinach Soup
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This month’s Supper Club theme was Spooky Foods. We all made something Halloween-ish, and brought the kids in their Halloween costumes. It was a lot of fun, and the food was great! I picked this soup, and it turned out spooktacularly! It’s pretty simple to make, and packs a lot of flavor, even with so few ingredients. I loved the body that the gruyere added. It was scary to some of the older kids, which was the point…but I didn’t realize that would mean they’d be too afraid to eat it! Our son, on the other hand, absolutely loved it! I’ll definitely be making this one again.
Witches’ Brew Cheesy Spinach Soup
Yield: 4-6 servings
2 tbsp. unsalted butter
1 medium onion, chopped
2-3 cloves garlic, chopped
1 medium russet potato, peeled and cut into 1-inch pieces
3 cups vegetable broth
Salt and pepper
8 oz. baby spinach leaves, washed and dried
4 oz. gruyere cheese, shredded
Melt the butter in a Dutch oven or stockpot over medium heat. Add the onions to the pot and sauté until just 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. Season with salt and pepper to taste. 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, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes. Use an immersion blender, food processor, or blender to puree the soup to a smooth consistency. (Be careful, it is hot!) Stir in the shredded Gruyere until completely melted. Serve warm.
Big Flavors Rating: 5 Stars