Spinach Potato Soup

[Guest guest]

The only thing I changed from this recipe is to substitute the whipping cream

for 1% milk. It may have changed the texture a bit, but it cut down on the fat

for certain, and it was still delicious in my opinion. To thicken up the broth

part, I took out 1 cup of the cooked potatoes with broth and pureed it to a

smooth texture, then whisked it back in with the rest.

 

Spinach Potato Soup

 

2 cups cubed peeled potatoes (1/2 inch pieces)

1 1/2 cups water

1 Tbs dried minced onion

1 tsp instant vegetable bouillon granules

1/2 tsp garlic salt

1 cup thinly sliced fresh or chopped frozen spinach

1 cup whipping cream

1/4 tsp nutmeg

 

In a saucepan, combine the potatoes, water, onion and bouillon; bring to a

boil. Cook until potatoes are tender, about 10 minutes. Add the remaining

ingredients and cook until spinach is tender and heated through. Yield: 4

servings

 

~ P_T ~

 

What I say is that, if a fellow really likes potatoes, he must be a pretty

decent

sort of fellow.

~ A.A. Milne