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Cream of Spinach Potato Soup Recipe

"I first made this fresh-tasting soup for a school potluck on St. Patrick's Day," recounts Lois McAtee of Oceanside, California. "It was a hit, and now I make it throughout the year."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings

Ingredients

  • 3 cups milk
  • 1 can (15 ounces) sliced potatoes, drained
  • 1 package (10 ounces) frozen creamed spinach, thawed
  • 1/2 teaspoon dried basil
  • 1/2 to 3/4 teaspoon garlic salt

Directions

  • 1. Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly.
  • 2. Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through. Yield: 4-6 servings.

Nutritional Facts

1 cup: 137 calories, 5g fat (3g saturated fat), 17mg cholesterol, 601mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 6g protein .

Reviews for Cream of Spinach Potato Soup

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MY REVIEW
dndsooners
Reviewed Oct. 9, 2010

"My family requests this recipe often. I modify it quite a bit. I fry a pound of cubed bacon and a pound of spicy bulk sausage to make the dish heartier and spicier. I use diced potatoes instead of sliced and skip the step of blending. I also use black pepper to give it an extra kick because my family likes spicy dishes. This soup never lasts long in my house."

MY REVIEW
suzanne9254
Reviewed Jan. 4, 2010

"Lacks flavor...needs to be thickened. Not the best"

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