- 2 slices bacon
- 4 cups hot water
- 1 pound fresh spinach
- 1 cup natural peanut butter (such as Adams®)
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon hot sauce (such as Tabasco®) (optional)
- 1/4 cup grated Parmesan cheese, or to taste
- Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel and crumble into pieces.
- Place water, spinach, peanut butter, seasoned salt, and hot sauce in a blender. Cover and hold lid down; blend on highest setting until soup is smooth and warmed through. Let sit until bubbles float to the top, about 5 minutes.
- Strain soup into bowls through a nut milk bag or cheesecloth to avoid getting bubbles in the bowls. Stir in bacon pieces and grated Parmesan cheese; garnish bowls with additional Parmesan cheese.