Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons

Name: Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 2 large garlic cloves, sliced; Kosher salt; Pepper; 2 cups chicken stock or broth; One 8-ounce baking potato, peeled and cut into 1-inch pieces; 2 pounds broccoli stems peeled and sliced, florets cut into 1/2-inch pieces; One 5-ounce package baby spinach; 4 ounce sourdough or ciabatta bread, cut into 1/2-inch dice; 1 tablespoon red wine vinegar; Snipped chives, for garnish