Spinach Potato Soup

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

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