Serves: 6
Total Calories: 712
Squeeze spinach dry coarsely chop and set aside.
In a large saucepan over medium heat, sauté onion in butter 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon granules. Bring to a boil reduce heat to low, cover, and simmer 20 to 25 minutes or until potatoes are tender.
Add spinach and cook 2 to 4 minutes or until spinach is tender. Place about 2 cups of the mixture at a time in a blender container. Cover and blend until puréed. Return mixture to saucepan.
Whisk in half-and-half, salt, and pepper. Over low heat, bring to just under boiling. Whisk in sour cream.
Soup can be served hot or chilled. Stir before serving. Garnish each serving with additional sour cream or, if desired, sprinkle with allspice.
*Or use 2 cups chopped fresh spinach.
This Rich Cream of Spinach Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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