Made with AI
Creamy Mediterranean Spinach Potato Soup with Feta
Ingredients
- Russet potatoes, peeled and diced3 medium
- Fresh spinach4 cups
- Canned diced tomatoes1 cup
- Onion, diced1 medium
- Cream cheese2 ounces
- Half and half0,5 cup
- Feta cheese, crumbled2 ounces
- Vegetable broth4 cups
- Olive oil1 tablespoon
- Minced garlic1 teaspoon
- Lemon juice1 tablespoon
- Dried oregano0,5 teaspoon
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- 3
Stir in the minced garlic and dried oregano, then cook for 30 seconds until fragrant.
- 4
Add the diced potatoes, canned diced tomatoes, and vegetable broth. Stir well to combine.
- 5
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
- 6
Use a potato masher or an immersion blender to lightly mash or partially blend the soup, leaving some potato pieces for texture.
- 7
Reduce the heat to low. Stir in the cream cheese until fully melted and incorporated.
- 8
Add the half and half and stir gently. Do not boil after adding the dairy.
- 9
Stir in the fresh spinach and cook for 2-3 minutes, until wilted.
- 10
Add the lemon juice and crumbled feta cheese, stirring gently until the soup is creamy and well combined.
- 11
Taste and adjust seasoning if desired, then serve warm with extra feta on top if preferred.
