Rich and creamy potato-based soup with bacon and spinach inside.
Ingredients
17.5 OZ / 500 G russet potato
7 OZ / 200 G onion
1 OZ / 25 G bacon
35.5 OZ / 1000 ML vegetable stock
4 OZ / 120 ML cream
1 TSP salt
1 TSP white pepper
2 OZ / 50 G butter
3.5 OZ / 100 G baby spinach
Directions
Wash the onion, peel it and roughly chop. Peel and wash the potato, then cut into quarters. Pick and wash spinach and reserve for later. Slice the bacon into strips.
Add the butter, bacon and onion to the mixing bowl. Sauté for 8 minutes / 250°F|120°C.
Add the potato and stock to the mixing bowl. Make sure the measuring cup is inserted, then cook for 30 minutes / 230°F|110°C / speed 1.
Once the potato is soft, add the cream, salt and pepper. Make sure the measuring cup is inserted, blend for 30 seconds / speed 8.
Once blended smoothly, add your baby spinach to the mixing bowl. Mix for 2 minutes / 230°F|110°C / speed 3 / stir. Empty into bowls and serve.
