Best 2 Potato Florentine Soup Recipes

Indulge in the culinary delight of Potato Florentine Soup, a comforting and flavorful dish that embodies the essence of a hearty and satisfying meal. This soup is a captivating symphony of flavors and textures, featuring tender potatoes, vibrant spinach, aromatic onions and garlic, and a rich broth infused with the essence of Parmesan cheese and subtle notes of nutmeg. Its velvety texture and vibrant green hue make it a feast for both the eyes and the palate. Dive into this delightful soup and let its warmth embrace you, leaving a lasting impression of culinary bliss.

The article presents three enticing variations of this classic soup, each offering unique culinary experiences. The first recipe, Potato Florentine Soup with Chicken, elevates the dish with the addition of tender chicken pieces, adding a satisfying protein element to the soup. The second variation, Potato Florentine Soup with Pancetta, introduces a delightful smokiness with the inclusion of crispy pancetta, creating a harmonious blend of flavors. Finally, the Vegan Potato Florentine Soup caters to plant-based preferences, offering a rich and creamy soup without compromising on taste and satisfaction.

Whether you're a seasoned cook or a novice in the kitchen, this article provides clear and concise instructions for each recipe, ensuring a successful culinary adventure. Immerse yourself in the world of flavors and discover the culinary magic that awaits you with Potato Florentine Soup.

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:

- To save time, use frozen spinach or kale instead of fresh. - If you don't have any vegetable broth, you can use chicken broth or water. - Add a pinch of nutmeg or cayenne pepper for a little extra flavor. - Serve with a dollop of sour cream or yogurt.

Conclusion:

Potato Florentine soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with simple everyday ingredients and is sure to be a hit with the whole family. The soup is also very versatile and can be customized to your liking. For example, you can add different vegetables, cheeses, or herbs. You can also make it thicker or thinner by adjusting the amount of broth or milk. No matter how you make it, Potato Florentine soup is sure to be a delicious and satisfying meal.