Cream of Spinach Soup
This cream of spinach soup includes potatoes, sour cream and butter, for a rich flavor. The green color is appetizing, and this is nice served with crackers on the side.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6 1x
- Category: Soup
- Cuisine: USA (Traditional)
Ingredients
Scale
- 2 cups (225) chopped fresh spinach
- 1/4 cup (47g) butter
- 1 lb (450g) peeled quartered potatoes
- 3/4 pint chicken broth
- 3/4 pint water
- 2 chicken bouillon cubes
- 1 pint Half & Half
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 chopped yellow onion
- 3/4 cup (180g) sour cream
- Chopped chives and ground allspice, for garnish (optional)
Instructions
- Sauté the onion in the butter for 3 minutes in a pot.
- Add the potatoes, water, chicken broth and bouillon cubes.
- Bring the mixture to a boil.
- Turn the heat down to low, cover and simmer for 20 minutes or until the potatoes are tender.
- Add the spinach and cook for 3 minutes longer or until the spinach is tender.
- Purée the soup in a blender in batches then return it to the pot.
- Whisk in the Half & Half, salt and pepper.
- Bring the soup close to a simmer but not quite then whisk in the sour cream.
- You can use an immersion blender to get the cream fully blended in.
- Serve hot or chilled, garnished with chopped chives, sprinkles of allspice, or a dollop of sour cream if you want.
Find it online: https://victoriahaneveer.com/cream-of-spinach-soup/