Abuela’s Cream of Spinach and Potato Soup
- 2 cloves garlic
- 2 onions
- 2 leeks
- 4 medium potatoes
- dash extra-virgin olive oil
- 2 cups vegetable broth
- salt to taste
- black pepper to taste
- 3 cups spinach
- croutons for garnish
This spinach and potato soup's original name is Spanish is crema de espinaca con papa and it's one of the most comforting dishes you can have during the cold winter months. You can use either leek or green onion to make it: both are very similar, but leeks have a slightly sweeter taste. This dish is popular with moms and abuelas, especially when one is getting over a cold or when it's colder than usual outside.
- Finely dice the garlic and onions. Cut the root of the leeks and its smaller leaves, and open them up to cut into julienne strips (very thin, longer strips).
- Peel and cut the potatoes into slices.
- In a deep pot, add a dash of olive oil over medium heat and add the onion and leek. Sauté. Once golden, add the potatoes. Cook for 1 more minute.
- Pour the vegetable broth, add salt and pepper to taste. Cover and cook for 5 minutes after you start to see steam.
- Uncover and with a wooden spoon, press down on the vegetables, they should be soft now, in order to get a cream-like paste from the potatoes.
- In a separate casserole with boiling water, cook the spinach for 3 minutes.
- Drain the spinach and add to the potato mix. Once more, press down with a wooden spoon until the mix has a green color. Taste for salt and pepper. If you would like for the soup to be thinner, add a splash of water. For a thicker soup, cook for a bit longer until it reaches your desired consistency.
- Once everything is mixed well and incorporated, the soup can be served. Garnish with croutons.