Serves: 6 • Prep time: 10 min • Cook time: 20 min
6 Tbsp. butter or Smart Balance or olive oil6 small all-purpose potatoes, peeled and diced
1 or 2 finely chopped onion (do your kids like onion?)
3 cloves garlic, chopped
3 can (14.5 oz.) broth
12 cups baby spinach leaves or 3 or 4 pkgs frozen spinach
3 cans evaporated milk or plain soymilk (optional)
Melt butter in 4-quart saucepan over medium-high heat and cook onion, stirring occasionally, 10 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add potatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until potatoes are tender. Stir in spinach and cook 5 minutes or until wilted. Process soup with a submersible blender just until smooth. Return to saucepan (add milk) and heat through. Season, if desired, with freshly ground black pepper.
Love soup in the winter and this one looks delicious!
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