Cream of Spinach Soup

I was tired of finding recipes that called for frozen spinach. This one has a nice fresh spinach. Thank you simplyrecipes.com Watch your salt on this one.  This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

INGREDIENTS

  • 2 cups chopped fresh spinach – packed
  • 1 cup chopped onion
  • 1/4 cup butter
  • 3 medium potatoes, peeled and quartered (about 1 pound)
  • 1 1/2 cups chicken broth 
  • 1 1/2 cups water
  • 2 chicken bouillon cubes
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sour cream

Directions

  1. In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp.
  2. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil.
  3. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender.
  4. Add spinach and cook for 3 to 4 minutes longer until spinach is tender.
  5. Working in batches, purée soup mixture in a blender. Return to saucepan.
  6. Whisk in half-and-half, salt and pepper.
  7. Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
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