By Dancer^ on November 28, 1999
Photo by Purpink
Photo by Purpink
Serving Size: 1 (1491 g)
Servings Per Recipe: 1
"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."
"This is a delicious recipe;I also added carrots, mushrooms, and a little bit of bacon, I couldn't wait to taste it, mmm yummy! thanks so much for sharing!"
"Wow, super yummy and easy too!"
"Amazing. I also added some chopped carrot, mushroom, and broccoli as I am trying to get DD to eat more veggies..she loved it. This was really easy to make & so tasty."
"DELICIOUS and simple"
"Great taste. Very easy and quick to prepare. I used fat free 1/2 and 1/2 instead of cream and was still very good withour the fat."
"Really a wonderful potato soup. It had a very creamy texture. I used about 1/2 cup sharp cheddar cheese in place of the swiss. Probably the best potato soup I've had in a long time."
"Wonderful! The Spinach makes me wonder why I have never used spinach in potato soup before. I used a cup of 1% milk instead of the cream and it was still creamy and wonderful. The very best potato soup I have ever had."
"Just delicious! I added 3 cloves of garlic minced to the sauteed ingredients and used 1 cup of chicken broth in substitute for 1 of the cups of water. Half and half and parm worked well for the optional ingredients. I LOVED this recipe and so did my boyf."
"My husband and I are on a very strict diet. We drink juices and green drinks all day and a non-meat soup at night. I thought my hubby was about to bail on the diet, until we tried this soup. I used EVOO to sautee veggies and, of course, no cheese. I decided to splurge and add organic cream, though. So glad I did! I will also try it with the evaporated skim milk. It is so creamy and delicous, I don't think losing those fat grams will hurt it much. Thanks, Dancer, you saved our weight loss plan!!"
"This is a delicious soup! I had to add a photo to hopefully entice others to try it. I know it has 1/4 c. of butter, but I reduced it by about 1/4 and used chicken stock instead of water. I also used fat-free half and half for the cream. Like others, I added two cloves of garlic along with the onion and celery and left the potato skins on. I caramelized the onion and celery a bit so some of the browned bits are onion...very good. I didn't have cheese, but it didn't need it. I am definitely making this often this winter. YUM!"
"Wow! I made this last week and my husband is still raving about the taste. I had left over ham and mushrooms so they were added. I did use chicken stock as suggested by another reviewer and added garlic and black pepper. I added the salt to taste because of the ham and stock. The flour gave it a nice creamy texture and the spinach, a pretty bit of color. This will replace my Mom's recipe and become a regular at my house! Thanks for a great recipe Dancer."
"Fantastic! I just made this and can't wait for everyone to get home tonight and try my new soup. I'd call it chowder really. I added some jarred minced garlic, plenty of pepper and served (myself) with fresh chopped chives. I left the peels on the potatoes and used fresh spinach as I had some on hand."
"I already rated this, but forgot to mention my addition of garlic powder. I add garlic to everything that' savory :)"