1 Tbs Canola oil
1 large Yellow onion, diced
2 medium Red bell peppers, seeded and diced
2 Celery stalks, chopped
2 Garlic cloved - (to 3), minced
6 cups Water or vegetable stock
4 cups Peeled, diced white potatoes, - (abt 4 med)
2 Tbs Dried parsley
2 tsp Dried oregano
2 tsp Dried thyme
1 tsp Salt
1 tsp Freshly-ground black pepper
1 package Fresh spinach - (10 oz), rinsed, trimmed,
and coarsely chopped - (abt 8 cups)
2 cups Milk, whole


In a large saucepan, heat the oil over medium-high heat. Add the onion, bell peppers, celery, and garlic, and cook, stirring, for 5 to 7 minutes. Add the water or stock, potatoes, parsley, oregano, thyme, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally. Stir in the milk and return to a gentle simmer. Remove from the heat and let stand for 10 minutes. To thicken, mash the potatoes against the side of the pan with the back of a spoon. Ladle the soup into bowls and serve hot. This recipe yields 12 servings.