Saturday, September 18, 2010

Spinach and Potato Soup

Serves: 6 • Prep time: 10 min • Cook time: 20 min
Picture of the Savory Spinach & Potato Soup recipe
  • 6 Tbsp. butter or Smart Balance or olive oil
  • 6 small all-purpose potatoes, peeled and diced
  • 1 or 2 finely chopped onion (do your kids like onion?)
  • 3 cloves garlic, chopped
  • 3 can (14.5 oz.) broth
  • 12 cups baby spinach leaves or 3 or 4 pkgs frozen spinach
  • 3 cans evaporated milk or plain soymilk (optional) 
Melt butter in 4-quart saucepan over medium-high heat and cook onion, stirring occasionally, 10 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add potatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until potatoes are tender. Stir in spinach and cook 5 minutes or until wilted. Process soup with a submersible blender just until smooth. Return to saucepan (add milk) and heat through. Season, if desired, with freshly ground black pepper.


  1. I can't wait to try this - It sounds soooo yummy!

  2. oh man, this sounds so good! Do you think it would work with rice milk? I think I might try it anyway. Kevin is allergic to soy, goat and cow dairy.

  3. The milk is totally optional. If you use rice milk, make sure it is unflavored.
    I wonder if coconut milk would be yummy?

  4. poor Kevin is allergic to coconut too. I'm hoping he grows out of some of his allergies!


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