Spinach Soup

Last night's dinner was a surprising success.  I did not expect to watch the kids spoon the soup into their mouths - without a single complaint.  I even received complements.  That is rare out of the mouths of my children when dealing with anything spinach that I thought I would share the recipe.  (Sorry, no picture...)

Spinach Soup 

4 slices bacon

• fry bacon, remove from pan and set aside

1/2 large yellow onion, chopped

• saute onion and then add

1 teaspoon salt 

6 medium potatoes, chopped 

3 boullion cubes

3 cups water

2 Tablespoons butter

• simmer until the potatoes are soft
• take half of the soup, blend it, and return it back to the pot

3 Tablespoons flour

3 cups water 

• whisk the flour into the water and add to the soup, then bring to a boil

3 ounces cream cheese

2 cups chopped, frozen spinach

dash of nutmeg and pepper

• stir in cream cheese and spinach, add nutmeg and ginger
• when the cream cheese is melted the soup is done
• crumble the bacon and top the bowls 

1/2 cup grated Pecorino Romano (optional)

• top each bowl with a little grated cheese

I served the Spinach Soup with Herbed Sweet Potato Biscuits from my new favorite cookbook Essential Eating Sprouted Baking.  It was a delightfully colorful meal!