Total Time
Prep 25 mins
Cook 15 mins

The evaporated milk makes this creamy without the added fat of heavy cream.

Ingredients Nutrition


  1. In a soup pot, heat oil and saute onions, green onions and potatoes until onions soften. Do not brown.
  2. Add vegetable stock to the pot, stir well and bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft.
  3. Add spinach and stir until leave wilt. Remove from the heat immediately (or else you will lose the beautiful green color).
  4. Cool the soup, the puree in the blender, food processor, or with a hand held blender.
  5. Add evaporated milk and season with salt and pepper.


Most Helpful

Ref. the AWESOME comment. I used chicken stock and canned potatos. Also used Mrs. Dash, celery salt and some Marjoram.

lillmssy February 22, 2011

This soup has a great color, so vibrant. It was a bit bland. Next time I'll use chicken stock instead of vegetable stock. Thanks Sous Chef Sue :) Made for Bargain Basement tag game

Boomette December 22, 2010

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