Creamed Spinach Soup

6 ingredients
6 steps

Ingredients

  • 2 cups potato and leek soup
  • 10 ounces frozen chopped spinach, thawed
  • 3 cups milk
  • 12 cup heavy cream
  • freshly ground nutmeg, to taste
  • salt and pepper

Directions

  1. 1
    In a saucepan, combine soup base and spinach.
  2. 2
    Heat just to warm, then puree until smooth, using an immersion blender or food processor.
  3. 3
    Return puree to saucepan and bring to simmer for two or three minutes.
  4. 4
    Stir in milk and cream.
  5. 5
    Season to taste with nutmeg,salt and pepper.
  6. 6
    Reheat soup to simmer, then serve.

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