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    You are in: Home / Recipes / Spinach, Rice, Potato Soup Recipe
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    Spinach, Rice, Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Katrina Hapner's Note:

    This is something I came up with using a bunch of stuff I liked and had handy and it turned out everyone loved it, even people who won't normally eat spinach. At first glance you might think, "yuck", but it really is very good and I've even had luck with getting small children to eat it.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan combine the spinch, rice, and potato soup.
    2. 2
      Slowly add in 2 cups of the milk while stirring.
    3. 3
      Heat contents on medium until bubbly hot.
    4. 4
      Add the cheese to the mixture and stir frequently until melted.
    5. 5
      At this point you can add the last cup of milk if you do not have the desire consistencyd.
    6. 6
      I like mine kind of like a gumbo or stew, but my sister makes this more soupy.
    7. 7
      You can also add more cheese if you want.
    8. 8
      I have also made this with swiss cheese and it was great.

    Ratings & Reviews:

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    Nutritional Facts for Spinach, Rice, Potato Soup

    Serving Size: 1 (3094 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 544.2
     
    Calories from Fat 235
    43%
    Total Fat 26.2 g
    40%
    Saturated Fat 15.9 g
    79%
    Cholesterol 81.4 mg
    27%
    Sodium 2542.3 mg
    105%
    Total Carbohydrate 53.4 g
    17%
    Dietary Fiber 2.7 g
    11%
    Sugars 4.2 g
    16%
    Protein 23.9 g
    47%

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