Trying to defrost the freezer and needed to use some frozen spinach. This soup helped! We love spice, so I added some cajun seasoning too, giving just the right flavor. Unfortunately my spinach was the fine chopped kind, so the appearance was not very pretty (green potato mud), but the taste was great! Thank you for a very yummy lunch!
Really liked this recipe!! I added chicken broth and added more water 5 cups verses the 3. I used frozen cubed hash browns to make it easy. I also used 1 can of evaporated milk for the cream. A huge hit and very comforting. Added to my recipe box.
I had a bit of spinach mocking me in the fridge and three sad potatoes in the pantry. Which naturally resulted in a quest for a Potato Spinach Soup recipe. So glad I found this one! My only substitution was half and half cream for the regular cream, but I noted that others had made the same choice with good success. I skipped the cheese (when I discovered my kids had eaten every bit of cheese in the fridge...) and showered my soup with freshly ground black pepper instead. This was an amazingly simple and comforting soup for a chilly day.
I cut this recipe in half and it made 2 good sized bowls of delicious soup. I was out of cream so I used whole milk and it was still a 5 star. My husband is not well and he loved it. Little did he know how good it was for him! lol
Tried this recipe and it is yummy! I added carrots and used milk instead of cream. Still tasted delicious! Definitely a must try :-)
I am giving it 5 stars because I think this is a very tasty, easy, healthy and flexible recipe. I used 10 small spring onions as I ran out of regular onions, 1 celery leaf (was afraid of too much celery flavour but I could have well used 2), only about 2 tbsp of butter, 2 cups of fresh spinach, no parmesan and no cream, milk instead. It turned out delicious and I am sure it is very healthy. I always look for healthy soup recipes without msg/flavour cubes, etc. We had it for lunch with toasted garlic baguette but it is also great just on its own. This is a great recipe and I recommend it to everyone! Thanks for posting!
I think the delicious flavor comes from the roux that you make (without realizing it), when you add the flour. I made a few changes to the recipe, and it turned out well: I cut the butter back to two Tbsp, and added 2 Tbsp olive oil. I cut the salt in half, and doubled the amount of chopped spinach. (I used fresh, organic spinach, which I put thru two thorough washes and dried in the spinner, then chopped two cups, packed in a wet measure cup.) I added a 1/2 C 1% milk at the end, instead of cream. I pureed the soup with my hand held blender. No cheese in mine. Delicious with garlic toast. For dessert: fresh blackberries with a sprinkle of sugar and a whirl of whipped cream. Yum!
i like this one
This is so good...and I can't figure out where all of the delicious flavor comes from with such simple ingredients!! I've made it twice, the first time with frozen (thawed) spinach ( a 10 oz. box). The second time I used canned collard greens. Both times delicious!! Served with homemade rolls for a complete (bonus - vegetarian) meal!
Yummy. Although I did make some alterations as follows: I cooked the onions and celery as directed. At the same time I boiled the potatoes in another pot along with some white beans (to add some protein). I blended the flour with some butter and combined that with the cooked onions and celery. Once the potatoes and beans were cooked I drained them and mashed them. I combined the butter/flour mixture and the onions/celery with the potatoes and added the liquids. Instead of adding water to the soup, I added about 1 1/2 cups of chicken broth and 1-2 cups skim milk (more milk for thinner soup). Then I added the spinach and simmered until everything was hot. I think it might be good w/a little ground meat for meat eaters.