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.
Spinach & Potato Soup
- 1/4 cup butter
- 1 onion-diced
- 60-72 ounces chicken broth may be canned, homemade or boullion w/water
- 6-8 potatoes red potatoes are best
- 2 cups Minute Rice
- 3 cups Extra Creamy Coffee Creamer (powdered)
- 1/4 tsp salt
- 1 package frozen chopped spinach
- In a large soup pot, melt the butter and cook the onions until they are clear and soft. (low-medium heat)
- Add the broth to the pot.
- Slowly add the creamer. Whisk until almost smooth.
- 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.