Spinach and Potato Soup

Ingredients:

• 3 medium potatoes, chopped
• 1 large carrot, shredded
• 1 medium onion, diced
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 1 cup cooked spinach (frozen is fine)
• 4 tbsp olive oil 
• 6 tbsp flour
• 4 tbsp butter
• 2 cups milk
• 3 cups chicken broth
• 1 tsp salt
• 1 tsp pepper
• immersion blender

Directions:

Place the chopped potatoes in a pot and cook until tender. While potatoes are cooking, add olive oil,onion, celery and garlic to a large stock pot or dutch oven. Cook on medium heat until tender and translucent (about 7 - 10 minutes). 

Add 2 tbsp flour to vegetable mixture. Stir until well mixed. Add the chicken broth and half the shredded carrot. Continue cooking on medium heat, stirring periodically. Your potatoes should be tender by now. Remove them from the heat and drain.

Melt the butter in a saucepan on medium heat. Add 4 tbsp flour and mix until well blended and smooth, about 30 seconds. Add 1/2 cup of the milk and stir until well blended and smooth. Add the remaining 1 1/2 cups of milk. Cook, stirring constantly  until the roux thickens significantly – about 6 to 7 minutes. Add the roux to the pot with the chicken broth and vegetables. Add the salt and pepper to the pot and blend with the immersion blender on medium speed for about 10 seconds. Vegetables should be in much smaller pieces but not completely disintegrated. 

Add the spinach, potatoes and other half of the shredded carrot to the pot. Cook another five minutes or so on medium and serve.