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RECIPE
15 INGREDIENTS 10 STEPS 25min

Hearty Spinach and Potato Soup

Super easy and delicious, perfect for cold nights. It's absolutely delicious and buttery, you'll make this time and time again.
Hearty Spinach and Potato Soup Recipe | SideChef
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Super easy and delicious, perfect for cold nights. It's absolutely delicious and buttery, you'll make this time and time again.
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
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Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
25min
Total Time
$1.46
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Boneless Pork Chops , cut
or Chicken or Bacon
1/2 Tbsp
7 cups
Russet Potatoes , peeled, cubed
1
Large Onion , diced
4 1/2 cups
Chicken Stock
1/4 tsp
Ground Coriander
1/2 tsp
Ground Cumin
1/2 cup
Buttermilk
1 cup
Heavy Cream
to taste
Garlic Powder
to taste
Dried Thyme
2 cups
Fresh Baby Spinach
as needed
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
404
FAT
18.0 g
PROTEIN
15.8 g
CARBS
45.1 g

Cooking Instructions

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Step 1
Cut the Boneless Pork Chops (1) into small pieces.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the Russet Potatoes (7 cups) to the pot and cook until done.
Step 6
Remove some of the potatoes from the pot. Using an immersion blender puree the rest.
Step 7
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) , Garlic Powder (to taste) , Ground Turmeric (1 Tbsp) and Ground Cumin (1/2 tsp) . Stir together.
Step 8
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.
Step 9
Add in Fresh Baby Spinach (2 cups) and let it simmer until spinach wilts.
Step 10
Serve with garnishes of choice and enjoy!

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Nutrition Per Serving
Calories
404
% Daily Value*
Fat
18.0 g
23%
Saturated Fat
10.9 g
55%
Trans Fat
0.0 g
--
Cholesterol
72.8 mg
24%
Carbohydrates
45.1 g
16%
Fiber
3.3 g
12%
Sugars
6.2 g
--
Protein
15.8 g
32%
Sodium
1207.4 mg
52%
Vitamin D
0.3 µg
2%
Calcium
121.9 mg
9%
Iron
3.0 mg
17%
Potassium
1082.4 mg
23%
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