Spinach-Potato Soup
Recipe Ingredients:
| 2 | can | (14.5 oz ea.) chicken broth |
| 3 | cup | refrigerated garlic mashed potatoes (from 1.5-oz pkg) |
| 1 | box | (16 oz) frozen creamed spinach |
Recipe Instructions:
| 1. | Heat broth in a large pot; add potatoes and cook over medium-high heat, whisking occasionally, 5 minutes or until simmering and slightly thickened (see Note). |
| 2. | Remove frozen spinach from pouch, add to potatoes, cover pot and simmer 8 to 10 minutes, whisking occasionally, until blended and spinach is heated through. (If soup is too thick, thin with hot water.) Pour into serving bowl; garnish if desired. Serves 6 (Note: For garnish, remove 1/4 cup hot mashed potatoes before adding spinach. Drop potatoes from tip of a spoon in parallel lines, then pull tip of a knife across the lines, alternating direction between each pull.) |
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