Spinach & Potato Soup
Ingredients
- 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
Instructions
- 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.
Notes
*The soup thickens as it cools.
*I have made this with the Instant Pot a few times. It's the same step by step and for 20 minutes high pressure, natural release. The soup is still great--but very thick.
*Carrots, celery and cooked sausage are possible add ins.