Spinach, Rice, Potato Soup
Ready In: 25 mins
Yields: 6-8 cups
Ingredients
- 1 (15 ounce) can cut spinach leaves (drained)
- 3 cups cooked white rice
- 3 (15 ounce) cans campbell cream of potato soup
- 3 cups cheddar cheese
- 2 -3 cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- In a large saucepan combine the spinch, rice, and potato soup.
- Slowly add in 2 cups of the milk while stirring.
- Heat contents on medium until bubbly hot.
- Add the cheese to the mixture and stir frequently until melted.
- At this point you can add the last cup of milk if you do not have the desire consistencyd.
- I like mine kind of like a gumbo or stew, but my sister makes this more soupy.
- You can also add more cheese if you want.
- I have also made this with swiss cheese and it was great.
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