When I first saw this recipe, my original intention was to make it for dinner on Halloween (I'm sure it had nothing to do with the alternative name of Witches' Brew Soup…). However, because of my procrastination, I had to make soufflé instead, which was delicious, but not exactly festive. Instead, this soup got pushed back a few days. While I was intrigued enough to try this recipe, I had some hesitations. With such a short ingredient list, I figured that this soup could either be incredibly delicious or incredibly bland. Lucky for us, it was delicious! We served it with some baked brie sandwiches (our "fancier" version of grilled cheese). This is the perfect weeknight soup for a chilly night. I foresee it becoming a staple in our house as the weather gets colder!
2 tablespoons Butter
1 medium Onion, chopped
2-3 Garlic Cloves, minced
1 medium Russet Potato, peeled and cut into 1-inch pieces
3 cups Vegetable Broth
Salt and Pepper
8 ounces Baby Spinach Leaves, washed and dried
4 ounces Gruyere Cheese, shredded
In a dutch oven over medium heat, melt the butter. Add the onions and sauté until tender, about 3-4 minutes. Stir in the garlic and potato and cook until fragrant, about 1 minute. Add the broth and bring to a boil. Season with salt and pepper, to taste. Lower the heat to a simmer, cover, and let cook for about 15 minutes, or until the potato chunks are fork-tender. Stir in the spinach leaves, cover once more, and let cook until the leaves are wilted, about 1-2 minutes. Using an immersion blender (or food processor or blender), puree the soup to a smooth consistency. Stir in the shredded cheese until completely melted. Serve warm.
SOURCE: Annie's Eats