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Creamy Spinach Soup Recipe
|Onion||1 Large, diced|
|Butter||3 Tablespoon, melted|
|Potato||1 Medium (Cut Into Quarters)|
|Diced cooked ham||1⁄4 Cup (4 tbs)|
|Beef bouillon cubes||2|
|Ground nutmeg||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Water||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Half and half||3 1⁄2 Cup (56 tbs)|
Serving size: Complete recipe
Calories 1864 Calories from Fat 1216
% Daily Value*
Total Fat 140 g215.7%
Saturated Fat 85.3 g426.6%
Trans Fat 0 g
Cholesterol 457.1 mg
Sodium 3225.3 mg134.4%
Total Carbohydrates 111 g37.1%
Dietary Fiber 15.6 g62.5%
Sugars 17.4 g
Protein 55 g110.2%
Vitamin A 614.3% Vitamin C 243.4%
Calcium 128.4% Iron 62%
*Based on a 2000 Calorie diet
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.