Hearty Spinach and Potato Soup

Cut the Boneless Pork Chops (1) into small pieces.

Set pressure cooker to sauté function at 390 degrees F (200 degrees C). If using a stove stop set a large pot to medium-high heat. Add Olive Oil (as needed), Onion (1), and sliced-up pork chop. Stir and cook until meat is brown, anywhere from 6 to 7 minutes.

Once the pork is cooked add Kosher Salt (1 tsp). Remove the pork out and leave as much of the onion in the pot as possible.

Add in the Chicken Stock (4 1/2 cups) and scrape the bottom of the pot to pull up all the browned bits. Bring to boil.

Add the Russet Potatoes (2.3 lb) to the pot and cook until done.

Remove some of the potatoes from the pot. Using an immersion blender puree the rest.

Bring pot back up to a boil and add Buttermilk (1/2 cup), Heavy Cream (1 cup), Kosher Salt (1 tsp), Ground Black Pepper (1 Tbsp), Ground Coriander (1/4 tsp), Dried Thyme (to taste), McCormick® Garlic Powder (to taste), Ground Turmeric (1 Tbsp) and Ground Cumin (1/2 tsp). Stir together.

As it comes back up to a boil, break up the potatoes that were removed and put back into the pot. Add back in the meat and stir together. Simmer for 5 minutes.

Add in Fresh Baby Spinach (2 cups) and let it simmer until spinach wilts.

Serve with garnishes of choice and enjoy!