The creaminess of this soup comes mostly from the potatoes. You can use any kind of milk and it still comes out great.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 package frozen spinach (10 oz.)
- 1 onion, finely chopped
- 2 tablespoons oil
- 3 medium potatoes, peeled and cubed
- 3 cups vegetable broth
- 1 cup milk (soymilk, almond milk or regular milk)
- Salt and pepper to taste
1 In a large saucepan over medium heat, sauté onion in oil for a few minutes. Add potatoes and broth.
2 Reduce heat to low and simmer around 20 minutes or until potatoes are soft. Add spinach and cook for 2 minutes longer.
3 Puree soup in blender or use an immersion blender. Return to heat, mix in milk and adjust seasonings to taste.
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