Spinach and Potato Soup
- Ready In:
- 18mins
- Ingredients:
- 4
- Yields:
-
8 bowls
- Serves:
- 6-8
ingredients
- 4 medium potatoes, peeled and cubed
- 100 g frozen spinach
- 2 liters chicken stock
- 1⁄4 - 1⁄2 cup sour cream
directions
- Place potatoes in chicken stock and boil until nearly cooked.
- Add spinach and cook for a further 5 minutes.
- Cool mixture slightly, then puree in blender until smooth. Return to saucepan.
- At this stage you can add more stock or even just water if it is too thick.
- Reheat and add sour cream, mix well. Add salt and pepper to taste.
- Serve hot with crusty bread.
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RECIPE SUBMITTED BY
I live in beautiful Perth, Western Australia with my husband. I work part time and seem to fill in the rest of the time with cooking! I love catching up with friends and family for dinner and drinks, it's great to share a new recipe (or test it on them!!)