I don’t like spinach. I do like my Spinach and Potato Cream Soup though. The spinach taste is subtle, so don’t let that detour you. I like to think the spinach also cancels out the unhealthiness of the recipe. Of course, that isn’t true, but it is a nice thought. This recipe was originally one of my aunt’s and over the last dozen or so years I have made it my own. It is really easy to adapt it to make it work for you.
1/2 stick of butter (1/4 cup)
1 medium sized sweet or yellow onion
4 cans of chicken broth (14-16oz size)
6-8 medium sized red potatoes
2 cups minute rice
3 cups powdered coffee creamer (I prefer the extra creamy flavor)
1/4 tsp salt
1 package of FROZEN chopped spinach
Using a large soup pot, cook the butter and onions on low heat for 10 minutes.
The onions should look similar to the picture above. You do not want them to brown. Cooking times vary, so it may take less than 8 minutes to get to the next step.
This is how I open the broth cans. It is a lot easier to pour and less messy. Add the 4 cans to the onions. Then add the creamer. Stir until most of the lumps are gone.
Peel and dice the potatoes and add to the broth mix. The smaller the potato, the quicker it cooks.
Add the rest of the ingredients (rice, salt and spinach) and cover it. Cook on medium heat for 10 minutes, then reduce it to low and cook for 45 minutes to 1 hour. Stir occasionally. The soup is done as soon as the spinach has thawed and the potatoes are soft and well done.
The soup thickens as it cools and is also fantastic as a left-over. This recipe makes about 8-10 servings. Sometimes I add 1/2 cup to 1 cup extra creamer to make it more creamy. Carrots and celery compliment this recipe and can be added. I never do it though.
