Cream of Spinach Soup

I was tired of finding recipes that called for frozen spinach. This one has a nice fresh spinach. Thank you 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.


  • 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


  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.

Scott’s Creamy Mashed Potatoes

I have a creamy mashed potato recipe already posted that is great, but it also requires baking after the mashing – kind of like a twice baked mashed potato.  I didn’t want to spent an extra 20 minutes baking, so I went to work modifying a standard mashed potato recipe.  They claim this recipe SERVES 6.  I guess maybe if seconds aren’t allowed and you control portions, but this served four and people were upset when we ran out.  This is a simple mashed potato recipe that I modified to make creamy mashed potatoes.  Definitely in the rotation!  (P.S. – Definitely not Lent compliant).

  • 2 1/4 lbs. russet potatoes, peeled and quartered
  • 1/2 cup warm milk
  • 1/4 cup butter or margarine
  • 1/3 cup cream cheese, softened
  • 1/3 cup light sour cream
  • 3/4 teaspoon garlic salt
  • Dash pepper


  1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for25 minutes or until very tender.
  2. Drain well.
  3. Add milk, butter, cream cheese, salt and pepper; mash until light and fluffy.
  4. Add sour cream and whip until creamy