Potato Florentine Soup Recipes

Steps:

• Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
• Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
• Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
• Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
• Ladle into bowls; serve with crusty bread.

Steps:

• in a soup pot, combine the oil, onions and rosemary.
• cover and cook on medium heat for 10 minutes, stirring often.
• add the potatoes, salt and water or stock and bring just to a boil.
• lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
• with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
• to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
• in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
• stir the puree back into the soup and reheat gently - adjust seasonings to taste.

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Steps:

• Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
• Add cooked pasta and cook for 10 minutes longer.

Steps:

• Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent.
• Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes.
• Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender.
• Add chicken and spinach. Simmer 10-15 minutes.
• Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through.
• Stir in balsamic vinegar.