This Nourishing Emerald Green Spinach Soup Is Here to Usher in Spring

washingtonpost.com

Beth Holstein

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

½ teaspoon kosher salt, or more to taste

¼ 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)

Step 1

Directions at washingtonpost.com

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