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Cream of Spinach Potato Soup

"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.
  • Makes
    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

  • Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly.
  • Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through.
Nutrition Facts
1 cup: 137 calories, 5g fat (3g saturated fat), 17mg cholesterol, 601mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • dndsooners
    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.

  • suzanne9254
    Jan 4, 2010

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