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Spuds 'n' Spinach Soup

(2 Votes)
SERVES
10
COOK TIME
25 Min

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 packages (9 ounces each) frozen creamed spinach, thawed
  • 2 cups (1 pint) half-and-half
  • 1 teaspoon black pepper
What To Do:
  1. 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.
     
  2. Let mixture boil for 12 to 15 minutes, or until the potatoes are fork-tender.
     
  3. Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through. Serve immediately.

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 217
  • Calories from Fat 67
  • Total Fat 7.4g 11 %
  • Saturated Fat 3.7g 19 %
  • Trans Fat 0.0g 0 %
  • Protein 5.3g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 18mg 6 %
  • Sodium 509mg 21 %
  • Total Carbohydrates 34g 11 %
  • Dietary Fiber 4.9g 20 %
  • Sugars 3.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Leave a comment...Made this soup yesterday for the first time. If I make it again, I will cut the half-and-half completely out or only use 1/2 cup or less. 1 pint of half-and-half was way, way too much.

Frozen Creamed Spinach? Anyone have a substitute, like starting with fresh spinach?

Hi there! Yes, you can use fresh spinach in place of creamed spinach in this recipe. Enjoy!

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