Broccoli Soup - de-Light-ful

2 Tbsp olive oil
3 stalks celery, sliced thin
2 garlic cloves, minced
1 thinly sliced or minced shallot
1 small white or red onion, chopped
1 baked or boiled potato (I usually have a leftover potato in the fridge)
1 1/2 to 2 lb frozen broccoli florets
1 cup fresh spinach leaves
1Tbsp real bacon bits
3 c. water
Ground peppercorns
Lawry's or Mrs. Dash
Shredded Romano cheese (optional garnish)

In a large saucepan or deep large skillet, & over low heat, cook the thinly sliced celery, chopped onion & shallot until tender, about 6 minutes.
Add the broccoli florets (Sam's Club frozen broccoli is perfect), about 1 1/2 to 2 lbs. Also, add the spinach & water at this time.
Just bring to a boil, then simmer until the broccoli is heated through & tender.
Remove the skin from the previously cooked potato & cut into chunks.
Place all ingredients into a blender or processor & liquefy.
Add fresh-ground pepper (to taste), drop in the bacon bits, a couple shakes of seasonings, & pulse/blend once more.
(If you like a little zip, add a sprinkle of cayenne pepper or a few shakes of Tabasco.)
Optional:
Garnish each cup with a very light pinch of bacon bits or a light sprinkle of shredded romano cheese. Or, to save calories, grind fresh pepper over the top once served.
The soup should provide you with 6 - 1 cup servings.
This can be refrigerated overnite if need be.

Number of Servings: 6

Recipe submitted by SparkPeople user MEWSYK.