Photo Credit: Stacy Zarin Goldberg & Food Styling by Lisa Cherkasky
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
1 small russet potato (6 ounces), peeled and diced
3 cups low-sodium chicken or vegetable broth
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper
16 cups (8 ounces) fresh baby spinach
1 cup low-fat milk (1%), or more as needed; can substitute 1 cup additional broth
3 ounces soft goat cheese (chevre)
2 tablespoons plain yogurt (low-fat or full fat)
In a medium pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened, about 3 minutes. Add the potato, broth, salt and pepper and bring to a boil.
Reduce the heat to medium-low, cover and simmer until the potato is tender, about 10 minutes. Add the spinach, return the soup to a boil and cook until the spinach is completely wilted but still a vibrant green, 1 to 2 minutes. Remove from the heat.
Using an immersion blender, blend the soup until smooth. (Alternatively, let the soup cool for 15 minutes, then puree in batches in a stand blender.)
Return the pureed soup to medium heat; add the milk and cook until warm but not boiling. Add the goat cheese to the pot and whisk until melted.
In a small bowl, stir the yogurt with just enough water or milk, a teaspoon at a time, until it is the consistency of pancake batter.
Ladle the soup into serving bowls and, using a fork, drizzle the yogurt on top as a garnish and serve.
Makes 4 servings
Per serving: Calories 180; Total Fat 9g; (Sat Fat 3g); Protein 9g; Carb 18g; Fiber 4g; Cholesterol 15mg; Sodium 280mg; Total Sugar 4g