Potato and Spinach Soup (from The Nourished Kitchen Cookbook)

I recently got a beautiful new cookbook in the mail from fellow food blogger Jenny McGruther with Nourished Kitchen, and I am excited to share one of the recipes with you today! Jenny’s new book is so nicely done and totally in line with my ideals of avoiding all highly processed food. But I must admit she does take things a step further than me by sharing how to make many amazing staples from scratch like yogurt, sour cream, kombucha, sauerkraut, and so many different kinds of breads. Plus the book has tons of other enticing recipes (over 160 in total) including soups, salads, main dishes, desserts, and more. Talk about inspiration!

The Nourished Kitchen Cookbook on 100 Days of #RealFood

The first recipe I decided to make from this book was Potato and Spinach Soup with Jalapeño. This dish sounded awesome to me because the potatoes would make the dish fairly filling, all the veggies you would need for your meal are blended in, and uh, it calls for bacon. :) I did top it off with the recommended sour cream, but the following day I had the last bit of leftover soup topped with a little mild cheddar cheese and it was pretty much just as delicious. So here is a copy of that recipe just for you. (Thanks Jenny for letting me share it!)

Potato and Spinach Soup (from The Nourished Kitchen Cookbook) on 100 Days of #RealFood

 

Potato and Spinach Soup (from The Nourished Kitchen Cookbook) on 100 Days of #RealFood

Potato and Spinach Soup with Jalapeño

Recipe courtesy of The Nourished Kitchen. A Potato and Spinach Soup with Jalapeño recipe from The Nourished Kitchen. Potatoes make it filling, all the veggies are blended in, and it calls for bacon.
4.7 from 3 votes
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Print Recipe
Servings: 6 people

Ingredients
  

  • 2 teaspoons butter unsalted
  • 4 ounces bacon finely chopped
  • 1 red onion small, finely chopped
  • 1 jalapeño seeded and minced
  • 2 pounds potatoes peeled and chopped into 1-inch pieces
  • 8 cups chicken broth
  • 8 ounces spinach tough stems removed, leaves coarsely chopped
  • sea salt unrefined, finely ground, enough to taste
  • sour cream to serve (or freshly grated cheese!)

Instructions
 

  • Melt the butter in a heavy stockpot over medium heat. Toss in the chopped bacon and allow it to render its fat and become crisp, about 6 minutes. Stir in the onion and fry it until it softens and releases its fragrance, about 3 minutes. Stir in the jalapeño and continue frying for 1 to 2 minutes, until the jalapeño is fragrant.
  • Toss the potatoes into the pot and pour in the broth. Cover the pot and allow the mixture to simmer for 30 minutes, or until the potatoes fall apart when pressed with the tines of a fork. Stir in the spinach, cover the pot once more, and turn off the heat. Let stand until the spinach wilts in the heat of the soup, about 8 minutes.
  • Puree the soup with an immersion blender until perfectly smooth, with no lumps remaining. Season with salt and serve the soup, topping each bowl with a spoonful of sour cream (or cheese).

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Potato and Spinach Soup with Jalapeño
Amount Per Serving
Calories 211 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 1330mg58%
Potassium 1150mg33%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 1g1%
Protein 9g18%
Vitamin A 3610IU72%
Vitamin C 54mg65%
Calcium 106mg11%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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29 thoughts on “Potato and Spinach Soup (from The Nourished Kitchen Cookbook)”

  1. We are trying to go Nitrate free and have not found local bacon that is nitrate free.

    So, the question is what I can replace the bacon with?

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