1 3/4 pounds spinach, stemmed and washed well
2 pounds baking potatoes, like russets, peeled, halved lengthwise, and cut across into slices
12 medium carrots, peeled and sliced
2 medium onions, cut into chunks
10 cups chicken stock or Garlic Broth, recipe follows
3 cloves garlic, smashed and peeled (omit if using Garlic Broth)
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons unsalted butter
In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.
Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.
Bring the soup to a simmer. Stir in the butter just before serving.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.