adapted from Pioneer Woman
makes 6-10 servings
Prep time: 5 minutes
Cook time: 20 minutes
Cost: $3.75 or about $.40/serving
spinach: 1.80, onion: .05, butter: .25, flour: .02, milk: .43, cream: 1.00, potatoes: .20
2 Tbsp olive oil
1/2 medium onion
10 oz baby spinach
2 cloves garlic
1/4 C water
4 Tbsp butter
4 Tbsp flour
1/2 tsp salt
3 1/4 C milk
1 C cream
4 small-medium sized waxy potatoes (we used reds)
Set a pot of water on the stove and get it boiling. As it heats, peel and dice your potatoes. Put them in the hot/boiling water with a good shake of salt.
While the potatoes boil, heat olive oil in a large pot. Add onion and cook until tender--about 5 minutes. Add garlic and spinach. Cook until the spinach is wilted (a lid makes this happen faster), stirring every minute or so.
Add the spinach mixture to blender with 1/4 C water. Blend until smooth. Let it set while you make a roux.
Add butter to your big pot and melt. Whisk in flour. Whisk in salt. Stir pasty mixture for 1-2 minutes. Whisk in milk. Cook, stirring constantly (or close to constantly) until mixture thickens.
Add spinach mixture to milk mixture. Whisk. Taste for salt (you'll probably need 1/2-1 tsp more) and pepper.
Add cream and mix in.
About now, your potatoes should be tender. Drain them and put them in the soup. Then give them a good mash. Taste again for salt and pepper and serve. Kip liked it with a good grate of cheddar thereby.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com