Potato Soup with Gorgonzola and Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 300 g spinach, finely chopped, frozen
- 400 g potato (s)
- 100 g Goronzola
- 1 tablespoon, heaped cream cheese
- 400 ml broth, clear
- 100 g Kat ham
- 150 g mushrooms, brown
- 1 onion (s)
- Pepper, black
- Paprika powder, noble sweet
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Defrost the spinach in good time so that it is defrosted at the beginning of cooking.
- Peel and cut the potatoes into small cubes and wash. Cut the ham into fine cubes. Roughly dice the onion, clean the mushrooms and cut into slices.
- Let some frying fat get hot in a saucepan and fry the potato cubes in it for about 5 minutes. Add the spinach and pour the broth over everything. Briefly puree the mixture with the magic wand so that about half of the potatoes are crushed. Chop up the Gorgonzola and the processed cheese and add them to the soup with the ham. Bring the soup to the boil and then simmer for 10 minutes until the cheese has melted, then season with pepper and paprika powder.
- In the meantime, heat the frying fat in a pan. Fry the mushroom slices vigorously, allow the onions to become translucent.
- When the cheese has melted, add the mushrooms and onions to the soup, stir and let steep for another 5 minutes
- Serve with fresh baguette.
- I didn`t add salt because there was enough salt in the ham, Gorgonzola and broth.
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