Spuds 'n' Spinach Soup
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There is nothing better than a pot of homemade soup, and this one is no exception. It's highlighted by chunks of tender potatoes and vitamin-packed spinach.
What You'll Need:
- 1 small onion, chopped
- 2 carrots, diced
- 1 tablespoon vegetable oil
- 3 cans (14 ounces each) ready-to-use chicken broth
- 5 large potatoes, peeled and finely diced
- 2 pints packages (9 ounces each) frozen creamed spinach, thawed
- 2 cups (1 pint) half-and-half
- 1 teaspoon black pepper
What To Do:
- In a soup pot, saute the onion and carrots in the oil over medium heat for 5 to 6 minutes, or until tender. Add the chicken broth and potatoes, and bring to a boil.
- Let mixture boil for 12 to 15 minutes, or until the potatoes are fork-tender.
- Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through. Serve immediately.
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