Best 2 Potato Florentine Soup Recipes

Potato Florentine soup is a delicious and creamy soup that is perfect for a cold winter day. This soup is made with fresh potatoes, spinach, and Parmesan cheese, and it is a great way to get your daily dose of vegetables. The ingredients in Potato Florentine soup are all fairly common, and the soup is easy to make. The potatoes and spinach are boiled in a vegetable broth until they are soft, and then they are pureed until smooth. Cream, Parmesan cheese, and seasonings are then added to the soup, and it is simmered until it is hot and bubbly. Potato Florentine soup can be served with a variety of toppings, such as croutons, bacon, or Parmesan cheese.

Here are our top 2 tried and tested recipes!

CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)

Chicken and Potato Florentine Soup (Olive Garden) image

Ever since the first time I saw the Chicken and Potato Florentine Soup being advertised on TV, I couldn't stop thinking about it. It just looked so delicious. So here's my attempt at making a clone of it. Let me know what you think. Post Script: The first batch has been deemed a success by my husband and daughter. They would give it a 5 Star Rating, but of course, they're partial to the cook! From the kitchen of Tona Thornburg Court, Moberly, Missouri.

Provided by Tona C.

Categories < 4 Hours

Time 1h15m

Yield 4 quarts, 12-16 serving(s)

Number Of Ingredients 19

Ingredients

6 boneless skinless chicken breasts
32 ounces chicken broth
1 tablespoon salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
1 tablespoon instant minced onion
2 (28 ounce) cans diced tomatoes with juice
2 (28 ounce) cans water
2 (15 ounce) cans great northern beans, drained
10 ounces shredded carrots
6 medium sliced potatoes, peeled
1/2 tablespoon salt
1/4 tablespoon black pepper
1/2 tablespoon italian seasoning
1/2 tablespoon instant minced onion
1/2 tablespoon paprika
5 ounces fresh spinach, chopped
8 ounces cream cheese
8 ounces grated mozzarella cheese

Steps:

Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
Ladle into bowls; serve with crusty bread.

Nutrition Facts : Calories 388.3, Fat 13.4, SaturatedFat 6.8, Cholesterol 73.5, Sodium 1596.5, Carbohydrate 40.7, Fiber 8.8, Sugar 6.5, Protein 28

POTATO FLORENTINE SOUP

Potato Florentine Soup image

This is a lovely soup from The Moosewood New Classics. I made it pretty much as written, but I think it has possibilities for other additions - maybe some carrots, or some ham or bacon - but it's very nice as is.

Provided by pattikay in L.A.

Categories Potato

Time 50m

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1/2 teaspoon dried rosemary (I used Italian seasoning)
4 cups diced potatoes
1 teaspoon salt
4 cups water or 4 cups vegetable stock
10 ounces chopped spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup neufchatel cheese
1/2-3/4 cup grated Fontina cheese (or parmesan or sharp cheddar, I used a combination of all three)
2 cups milk
1/2 teaspoon pepper

Steps:

in a soup pot, combine the oil, onions and rosemary.
cover and cook on medium heat for 10 minutes, stirring often.
add the potatoes, salt and water or stock and bring just to a boil.
lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
stir the puree back into the soup and reheat gently - adjust seasonings to taste.

Tips:

For a creamy soup, use a high-powered blender or immersion blender to puree the soup until smooth.
If you prefer a chunkier soup, use a potato masher to partially mash the potatoes before adding them to the soup.
To make the soup ahead of time, cook the soup according to the recipe instructions and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
Serve the soup with a side of crusty bread, crackers, or a green salad.

Conclusion:

Potato Florentine Soup is a delicious and satisfying soup that is perfect for a cold winter day. It is easy to make and can be made ahead of time, making it a great option for busy weeknights. With its creamy texture, flavorful broth, and tender potatoes, this soup is sure to be a hit with the whole family. Plus, it's packed with healthy ingredients like spinach, leeks, and artichoke hearts, making it a nutritious meal that you can feel good about serving.