Potato and Spinach Soup with Jalapeño

Recipe courtesy of The Nourished Kitchen. A Potato and Spinach Soup with Jalapeño recipe from The Nourished Kitchen. Potatoes make it filling, all the veggies are blended in, and it calls for bacon.

Ingreadient

• 2 teaspoons butter (unsalted)
• 4 ounces bacon (finely chopped)
• 1 red onion (small, finely chopped)
• 1 jalapeño (seeded and minced)
• 2 pounds potatoes (peeled and chopped into 1-inch pieces)
• 8 cups chicken broth
• 8 ounces spinach (tough stems removed, leaves coarsely chopped)
• sea salt (unrefined, finely ground, enough to taste)
• sour cream (to serve (or freshly grated cheese!))

Step by step

1. Melt the butter in a heavy stockpot over medium heat. Toss in the chopped bacon and allow it to render its fat and become crisp, about 6 minutes. Stir in the onion and fry it until it softens and releases its fragrance, about 3 minutes. Stir in the jalapeño and continue frying for 1 to 2 minutes, until the jalapeño is fragrant.
2. Toss the potatoes into the pot and pour in the broth. Cover the pot and allow the mixture to simmer for 30 minutes, or until the potatoes fall apart when pressed with the tines of a fork. Stir in the spinach, cover the pot once more, and turn off the heat. Let stand until the spinach wilts in the heat of the soup, about 8 minutes.
3. Puree the soup with an immersion blender until perfectly smooth, with no lumps remaining. Season with salt and serve the soup, topping each bowl with a spoonful of sour cream (or cheese).