Cream of Spinach Potato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly.
2. Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through. Yield: 4-6 servings.
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