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Mashed Potato Spinach Soup

Yield: 4 servings. 1 cup per serving.



1 bunch scallions, chopped
2 baking potatoes, diced, with peel
2 cups water
1-1/2 cups chicken broth
black pepper to taste
6 cups fresh ready-to-serve spinach

Place all ingredients except spinach in large shallow pan or Dutch oven. Bring to a boil. Cover partially and reduce to a simmer.

Cook for 15 minutes and add spinach.

Cook until potatoes are very tender- about 8-10 minutes. Puree in blender. Add broth as needed for desired consistency.

The green color is very pretty and this soup looks good with a few dabs of Tabasco on top.

Serve with your favorite side of vegetables or tossed salad.