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Creamy Spinach Soup

southern.chef's picture
  Onion 1 Large, diced
  Butter 3 Tablespoon, melted
  Potato 1 Medium (Cut Into Quarters)
  Diced cooked ham 1⁄4 Cup (4 tbs)
  Beef bouillon cubes 2
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Water 1 Cup (16 tbs)
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Half and half 3 1⁄2 Cup (56 tbs)

Saute onion in butter in a large Dutch oven.
Add next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potato is tender, stirring occasionally.
Combine potato mixture and spinach in container of an electric blender; process until smooth.
Return mixture to Dutch oven; stir in half and half.
Cook over low heat, stirring constantly, until heated.
Serve hot.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1864 Calories from Fat 1216

% Daily Value*

Total Fat 140 g215.7%

Saturated Fat 85.3 g426.6%

Trans Fat 0 g

Cholesterol 457.1 mg152.4%

Sodium 3225.3 mg134.4%

Total Carbohydrates 111 g37.1%

Dietary Fiber 15.6 g62.5%

Sugars 17.4 g

Protein 55 g110.2%

Vitamin A 614.3% Vitamin C 243.4%

Calcium 128.4% Iron 62%

*Based on a 2000 Calorie diet

Creamy Spinach Soup Recipe