Ingredients
- 1 quart organic chicken stock
- 1 large onion diced
- 3 celery stalks sliced
- 3 large carrots thinly sliced
- 2 ½ cups cubed (bite sized) potatoes
- 1 large potato quartered
- 3 small cans of clams in juice
- 3 Tbsp. chopped fresh parsley
- 2 sprigs chopped fresh thyme or 1 tsp. dried thyme
- 3 chopped garlic cloves
- 5 oz. organic baby spinach
- 1 ½ tsp. salt
- ½ tsp. pepper
- Olive oil to coat the bottom of soup pot
Directions:
- Heat olive oil over medium heat.
- Add onions, celery, and carrots and sauté for 5 minutes. Add ½ tsp. of salt. Sauté an extra minute.
- Add chicken stock, the quartered large potato and clams with juice.
- Bring to boil for 5 minutes.
- Add remaining ingredients except spinach. Boil for additional 8-10 minutes or until potatoes are cooked.
- Remove quartered potato pieces from soup and puree with some broth in a blender or food processor until liquefied. Add back to the soup and stir.
- Add spinach to soup and boil until wilted.