PUREED SPINACH-POTATO SOUP

Pureed Spinach-Potato Soup image

Yield serves 4

Number Of Ingredients 8

2 tablespoons unsalted butter
1 onion, cut into 1/2-inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 small) Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup dry sherry or white wine
1 quart homemade or low-sodium store-bought chicken broth
2 bunches (about 1 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper

Steps:

Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
Pour the sherry, broth, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.
Stir the spinach into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree the soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill the jar more than halfway. Return the mixture to the saucepan.) Season with salt and pepper, and serve.