Potato And Spinach Soup Recipe | Vitamix International

Ingredients

• 2 cups 480 ml vegetable broth
• 1 325 g russet potatoes, baked, cooled, halved, divided use
• ¼ small 20 g onion, peeled
• ½ teaspoon dried rosemary
• ¾ teaspoon kosher salt, optional
• ¼ teaspoon ground black pepper
• 1 cup 30 g fresh spinach