Yesterday I was cleaning up and organizing my food photos, and noticed that I have many photos that go to recipes that I have not yet published. This is one of them and it was made this past fall. If my memory serves me correctly, it was delicious, and I actually liked it better reheated the next day. The original recipe came from Nicole at Pinch My Salt –I love her website! It was actually the first food blog I read. The night I made this soup, I also made a potato soup with bacon for my husband, instead of wasting that tasty bacon grease I used it to sautee my onions. Serve your soup with a slice of a good crusty bread. How comforting!

*The bacon is completely optional –but it did taste wonderful with the spinach!

CREAMED SPINACH SOUP
Inspired by Pinch My Salt

2 T bacon grease or oil
1/2 large yellow onion, diced
1 jalapeno pepper, minced
2 cloves garlic, minced
2 large potatoes, peel & cubed
3 full cups of fresh baby spinach, chopped
4 c chicken stock
pinch of dried thyme
salt & pepper to taste
1/2 c cream
garnish with crumbled bacon

Over medium heat, sautee onion and pepper in bacon grease until onion is soft. Add garlic and sautee for 1 minute. Add stock and potatoes and boil for 15-20 minutes until potatoes are tender. Stir in spinach, thyme, salt & pepper. Cook until spinach is wilted. Puree in blender until smooth. Return to pot and stir in cream. Serve in bowls, garnish with a splash of cream and some crumbled bacon. ENJOY!

CHICKEN NOODLE SOUP

3 carrots, pealed and chopped
3 celery ribs, chopped
1/2 yellow onion, chopped
1 T Olive Oil
salt/pepper to taste
1 hardy pinch of dried thyme
2 – 32 oz boxes Swanson’s chicken broth
3 c cooked chicken, shredded or cubed
1 – 32 oz package Reames frozen noodles

Sautee vegetables in the olive oil until softened. Add salt/pepper and thyme. Add chicken and broth. Bring to boil, add noodles and boil for 20 minutes. Serve and enjoy!

I really enjoy my potato soup made with sauteed onions and crumbled bacon. When I made this soup the bacon was frozen. But feel free to add 4-6 slices cooked and crumbled to your soup.

CHUNKY POTATO SOUP

6 Russet potatoes, pealed and cubed
1/2 yellow onion, chopped
1 T olive oil
salt/pepper
pinch of dried thyme
1 c chicken stock
1 c cheddar cheese
2 c whole milk

Boil potatoes in salted water until tender. Drain. Sautee onions in olive oil over medium-high heat. Add salt/pepper and thyme. Add your liquids and the drained potatoes. Simmer until warmed through. Scoop out 1/2 of the soup with chunky potatoes and puree in the blender until smooth. Add to pot and stir in cheese. Simmer until cheese is melted.