Rich Cream of Spinach Soup

Serves: 6
Total Calories: 712


1 (10-ounce) package frozen leaf spinach thawed*
1 cup onion chopped
1/4 cup butter or margarine
3 potatoes medium, peeled and quartered (about 1 lb.)
1 (10 1/2-ounce) can chicken broth double-strength
1 1/2 cups water
2 teaspoons chicken bouillon
2 cups half and half
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup sour cream
sour cream Additional dairy
allspice Ground (optional)


Squeeze spinach dry coarsely chop and set aside.

In a large saucepan over medium heat, sauté onion in butter 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon granules. Bring to a boil reduce heat to low, cover, and simmer 20 to 25 minutes or until potatoes are tender.

Add spinach and cook 2 to 4 minutes or until spinach is tender. Place about 2 cups of the mixture at a time in a blender container. Cover and blend until puréed. Return mixture to saucepan.

Whisk in half-and-half, salt, and pepper. Over low heat, bring to just under boiling. Whisk in sour cream.

Soup can be served hot or chilled. Stir before serving. Garnish each serving with additional sour cream or, if desired, sprinkle with allspice.

*Or use 2 cups chopped fresh spinach.

Nutritional Facts:

Serves: 6
Total Calories: 712
Calories from Fat: 222

This Rich Cream of Spinach Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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