Spinach, Potato and Cheddar Bisque

• 1 (16 ounce) bag spinach (washed)
• 1 (10 1/2 ounce) can vegetable broth
• 5 medium potatoes (peeled)
• 1 -2 cup extra-sharp cheddar cheese, shredded
• salt and pepper (to taste)
• 1 tablespoon butter
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 -2 tablespoon flour
• 1 cup potato water (reserved after cooking)

1. Boil potatoes until fork tender, drain, reserving 1 cup potato water.
2. Return to same pot and mash potatoes with the tbsp of butter and some salt and pepper.
3. Steam spinach until wilted down, drain and add to potatoes.
4. Add vegetable broth to mixture.
5. Blend with emersion blender (or electric mixer) until smooth.
6. Add flour to reserved potato water and whisk into a slurry/paste.
7. Add slurry to pot to thicken soup, continue to mix.
8. Grate in cheese and add to soup, stir with spoon until fully melted.
9. Add in celery salt and onion powder.
10. Add additional salt and pepper to taste.
11. Serve warm with crunchy bread or croutons on top.

vegetable broth, potatoes, cheddar cheese, salt, butter, celery salt, onion powder, flour, potato water

Taken from www.food.com/recipe/spinach-potato-and-cheddar-bisque-443439 (may not work)