A comforting and creamy soup combining the earthy flavors of potatoes and spinach, topped with a cheesy finish.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion and celery to the saucepan and sauté until softened, about 5 minutes.
Stir occasionally to prevent sticking.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the soup later.
Gradually add the water while stirring, then add the diced potatoes and salt.
Ensure the potatoes are evenly submerged for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Test the potatoes with a fork for doneness.
Stir in the spinach and cook until wilted, about 2 minutes.
Add the spinach just before serving to retain its vibrant color.
Stir in the cream and heat through without boiling.
Avoid boiling to prevent the cream from curdling.
Serve the soup hot, garnished with grated Swiss and Parmesan cheese.
Serve with crusty bread for a complete meal.
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