Prep 0 mins
Cook 0 mins
- 59.14 ml butter
- 1 large onion
- 2 stalk celery, cut fine
- 59.14 ml flour
- 709.77 ml water
- 473.18 ml potatoes, cubed
- 9.85 ml salt
- 236.59 ml spinach, chopped (I use frozen)
- 118.29 ml cream (when dieting, I use canned evaporated skim milk)
- 0 to taste swiss cheese, shredded or 0 to taste parmesan cheese, grated, shredded (optional)
- Melt butter in a pan.
- Add onions and celery.
- Cover and cook until tender - about 15 minutes.
- Stir occasionally.
- Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
- Simmer 30 minutes.
- Add spinach cook 2 minutes.
- Then add cream.
- Top with grated cheese if desired.
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.