Spinach Potato Soup Recipe
- ¼ cup butter (60 g)
- 1 large onion
- 2 stalks celery, finely sliced
- ¼ cup flour (30 g)
- 3 cups water (675 ml)
- 2 cups potatoes, cubed (350 g)
- 2 teaspoons salt (9 g)
- 1 cup spinach, chopped (30 g)
- ½ cup cream (115 g)
- Swiss cheese, shredded
- OPTIONAL: Parmesan cheese, grated
- In a large deep saucepan, melt the butter and sauté onions and celery together until tender. Cover with lid and simmer for 15 minutes or until onions and celery are cooked well enough.
- Stir constantly to avoid the ingredients sticking in the pan.
- Blend in flour, then add the potatoes, water and salt; stirring constantly until it simmers.
- Stew for 30 more minutes. Then add spinach and cook for another 2 minutes, constantly mix to allow the spinach flavor to blend in evenly.
- Pour in the cream.
- Serve in individual bowls and top with grated cheese if desired.
- Serve and enjoy!
If you’re in a diet, just substitute evaporated skim milk from the cream.
Recipe by Mashed Potatoes Recipe at http://www.mashed-potatoes-recipe.com/spinach-potato-soup-recipe/
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