Creamy Spinach Soup Recipe
Ingredients
| Onion | 1 Large, diced | |
| Butter/Margarine | 3 Tablespoon, melted | |
| 1 medium potato, cut into quarters | ||
| Cooked ham | 1/4 Cup (16 tbs), diced | |
| 2 beef flavored bouillon cubes | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 1 Cup (16 tbs) | |
| Frozen chopped spinach package | 1 , cooked, drained | |
| 3 1/2 cups half and half or milk | ||
Directions
Saute onion in butter in a large Dutch oven.
Add next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potato is tender, stirring occasionally.
Combine potato mixture and spinach in container of an electric blender; process until smooth.
Return mixture to Dutch oven; stir in half and half.
Cook over low heat, stirring constantly, until heated.
Garnish each serving with croutons, and sprinkle with cheese, if desired.
Add next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potato is tender, stirring occasionally.
Combine potato mixture and spinach in container of an electric blender; process until smooth.
Return mixture to Dutch oven; stir in half and half.
Cook over low heat, stirring constantly, until heated.
Garnish each serving with croutons, and sprinkle with cheese, if desired.
Chef
