Creamy Potato Spinach Soup



We have been waiting for the cool weather so we can have soup and more soup.  Both hubby and I love soup.  Almost any soup will appeal to the two of us.  He won't eat asparagus soup but that is the one exception, I can think of.  I plan to make lots of soups, during the cool/cold weather and tonight was the beginning of what I hope will be really great eating.

Creamy Potato Spinach Soup

Ingredients:
2 tablespoons. olive oil
1 large onion, chopped
5 pounds potatoes, peeled and cut in 1-inch cubes
16 ounces vegetable broth
2/3 cup whipped cream cheese
2 cups baby spinach, cut into smaller pieces
1/2 teaspoon rosemary
Salt and pepper to taste

Method:
In a crock pot, place oil and heat.  Add onions and cook on high for 30 minutes.
Add vegetable broth and potatoes.

Reduce heat to medium and cover and cook for 3 hours.
Use an immersion blender to make as smooth or lumpy, as you like.
Add cream cheese. Stir to combine well.  Use immersion blender again if the cheese does not blend in.  I intended to use sour cream and found, I did not have any.  I had a choice of yogurt or cream cheese and I decided, I wanted a richer soup and went with the cream cheese.

 Add chopped spinach and mix it in well so that it cooks quickly.  Leave on for 2 minutes.  
Serve hot. 
Eat and enjoy!

 Linked to: Full Plate Thursday    Poor and Gluten Free      Saturday Night Fever                 Weekend Retreat               Weekend Potluck               Foodie Friday with the Seaman Mom             Best of the Week              Savoring Saturdays          Strut Your Stuff Saturday                   Super Saturday    Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table                 Fat Tuesday       Hearth and Soul Hop      Gluten Free & DIY Tuesdays       Simple Supper Tuesday             The Yuck Stops Here 

Comments

  1. UnknownSeptember 18, 2014 at 11:39 PM

    Oh, this sounds delicious. Thank you. Love potato soups.

    ReplyDelete
  2. Miz HelenSeptember 19, 2014 at 1:44 PM

    This soup looks so comforting and delicious to me. Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. UnknownSeptember 22, 2014 at 8:07 PM

    Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there!

    ReplyDelete
  4. Heavenly BodiesSeptember 23, 2014 at 3:51 PM

    Hi followed you her from the Two Cup Tuesdays party. I love soup and eat it all year 'round even in the hot/humid Louisiana summers, pinned and shared.

    ReplyDelete
  5. SwathiSeptember 29, 2014 at 12:11 PM

    Delicious potato spinach soup, very nice, Thanks for sharing with Hearth and Soul blog hop pinning.

    ReplyDelete
  6. cindyOctober 9, 2014 at 11:33 AM

    Perfect for this rainy weather we are having today! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more