Creamy Spinach & Feta Soup

4 servings
20 min prep time
50 min total time

This easy cream soup showcases Vermont Creamery Crème Fraîche and Feta.

Ingredients

1 pound fresh spinach leaves

3 tablespoons Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat

2 shallots, minced

2 teaspoons all-purpose flour

4 potatoes, finely diced

3 cups water

Salt and pepper

4 teaspoons Vermont Creamery Crème Fraîche

1 cup Vermont Creamery Goats' Milk Feta cubed

Directions

  • STEP 1

    Blanch spinach in boiling water for 1 minute.

  • STEP 2

    Melt butter in large heavy pot over medium heat. Add chopped shallots; saute 3 minutes. Add spinach; saute 2 minutes. Sprinkle with flour; cook while whisking for 1 minute.

  • STEP 3

    Add potatoes and enough water to cover the mixture. Cook over medium heat 30 minutes or until potatoes are tender.

  • STEP 4

    Puree the mixture in a blender. Season with salt and pepper.

  • STEP 5

    Ladle soup into bowls. Top each with 1 tablespoon crème fraîche and 1/4 cup feta cubes. Serve warm.