Ingredients
2 tbsp. extra-virgin olive oil
1 onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
1 russet potato, peeled and chopped into 1/2" cubes
1 lb. spinach, thick stems trimmed
4 c. low-sodium chicken or vegetable broth
Kosher salt
Freshly ground black pepper
1/2 heavy cream, plus more for garnish
3 tbsp. butter
1 c. cubed bread
Kosher salt
Preparation
Step 1In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.Step 2Use an immersion blender to blend soup until smooth. Stir in cream.Step 3Garnish with more cream and croutons.
Step 1In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes. Step 2Drain on paper towels and season immediately with salt.
