Roasted Potato and Spinach Soup #SundaySupper

I can eat veggies anytime of day. I love all peppers, tomatoes and spinach in my omelets. Of course you need fried potatoes with onions as homefries or hashbrowns right along side those eggs.
I often enjoy a nice crisp, crunchy tossed salad for lunch and a vegetarian dinner at least once a week.

This week Sunday Supper celebrates Veggies as the Main Dish! To me that means hearty soups, stuffed squash, stuffed peppers, casseroles and veggie stacks.

One of my favorite soups is Cream of Potato. I do like Cream of Spinach too. Both soups need to be smooth and creamy. Roasted Potato and Spinach Soup is a hearty vegetarian way to satisfy a hungry appetite!

A hearty soup is always welcome to chase the chills this time of year. When our schedules keep us apart at dinner time I leave the soup on low. Problem is, the potatoes tend to get soft if I leave the soup on too long.

So I roasted some red potatoes and added them at the end of recipe. problem solved deliciously! Look at that lovely color!

I think salt and pepper belongs on the table especially when serving soups. Everyone has their own idea of what needs more salt or pepper. I always say, “Give it a taste first before you season it.” How do you feel when someone adds salt or pepper to your “perfectly seasoned soup”?

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Roasted Potato and Spinach Soup #SundaySupper

Ingredients

• 2 large red potatoes, skin on cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 cup baby portabella mushrooms
• 3 cups fresh baby spinach
• 1 32-ounce vegetable broth
• 1 tablespoon granulated garlic
• 1 cup 2 percent milk
• 1/2 cup instant potato flakes

Instructions

• Coat potato pieces in olive oil. Roast at 350, turning once until golden brown. (about 15 minutes.
• While potatoes roast, blanch mushroom in just enough water to cover until softened, about 4 minutes. Drain.
• Add broth, milk, spinach and garlic to a 3-quart or larger saucepan. Bring to a boil. Reduce heat and simmer 3-4 minutes.
• Add potatoes, mushrooms heat thoroughly.
• Slowly stir in potato flakes until you reach the desired consistency.
• Serve with salad or bread if desired.

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Thanks for hosting this week’s event DB Stuntman! You can find his blog, Crazy Food Stunts at:http://crazyfoodiestunts.blogspot.com/

Enjoy these great Veggie Dishes from the Sunday Supper Group!

• Baked Eggplant Parmesan by The Crumby Cupcake
• Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
• Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
• Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
• Easy Veggie Bake by Confessions of a Cooking Diva
• Eggplant Rollatini by A Day in the Life on the Farm
• Eggplant Rollatini by That Skinny Chick Can Bake
• Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
• Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
• Greek Stuffed Baked Zucchini by The Weekend Gourmet
• Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
• Moroccan-style Lentil Chickpea Stew by Food Lust People Love
• Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
• Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
• Portobello Stack by The Freshman Cook
• Pumpkin Cake Cheesecake by gotta get baked
• Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
• Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
• Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
• Stuffed Butternut Squash by Life Tastes Good
• Vegan Sandwich with Fresh Veggies by Healing Tomato
• Vegetable Pizza by Feeding Big and more
• Vegetable Strudel by Palatable Pastime
• Vegetarian Chili by Wholistic Woman

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