Creamed Mashed Spinach Soup - A Delicious, Nutritious Soup for Lunch or Dinner!

Looking for a delicious and nutritious soup to enjoy for lunch or dinner? Look no further than this creamed mashed spinach soup! It's packed full of nutrients, and is sure to satisfy your appetite.

Here's what you'll need to make it:

1 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 bag (9 oz) fresh spinach, washed and chopped 4 cups chicken or vegetable stock 1 cup milk 1/2 cup sour cream salt and pepper, to taste

To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened. Add the fresh spinach, and cook until wilted. Pour in the chicken or vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes. Stir in the milk and sour cream, and season with salt and pepper to taste. Serve hot!

Creamed Mashed Spinach Soup - The Perfect Comfort Food!

Is there anything more comforting than a big bowl of creamy mashed spinach soup on a cold day? This soup is easy to make and it's sure to please everyone.

Start by heating some olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.

Pour in chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

Add the cream cheese and Parmesan cheese and stir until melted. Season with salt and pepper to taste. Serve hot with some crusty bread for dipping. Enjoy!

Creamed Mashed Spinach Soup - Super Easy and Quick to Make!

This creamed mashed spinach soup is ultra easy and quick to make - perfect for a busy weeknight dinner! Just 6 simple ingredients and you'll have a delicious and healthy soup on the table in no time.

Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 clove garlic, minced 8 cups spinach, chopped 4 cups vegetable broth 1 cup milk 1/2 cup sour cream salt and pepper, to taste

Instructions: 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Add the spinach and cook until wilted, about 2 minutes. Pour in the vegetable broth and bring to a boil. Reduce heat to low and let simmer for 10 minutes. 3. Stir in the milk and sour cream until well combined. Season with salt and pepper to taste. Serve hot with some fresh bread on the side. Enjoy!

Creamed Mashed Spinach Soup - Rich and Satisfying Soup for Cold Winter Nights!

This creamed mashed spinach soup is the perfect dish to warm up your body and soul on a cold winter night. It is rich, creamy, and satisfying, with a deep flavor that will leave you feeling satisfied and content.

Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 8 cups chicken or vegetable stock 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1 cup half and half Salt and pepper to taste 1/2 cup grated Parmesan cheese Instructions: 1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. 2. Add stock and bring to a boil. Add spinach and cook until heated through, about 5 minutes. 3. Remove from heat and let cool slightly. Puree soup in batches in a blender until smooth. Return to pot. 4. Stir in half and half and Parmesan cheese until well combined. Season with salt and pepper to taste. Serve hot.

Creamed Mashed Spinach Soup - A New Twist on an Old Favorite!

This creamed mashed spinach soup is a delicious and healthy new twist on an old favorite! Loaded with fresh spinach and creamy mashed potatoes, it's perfect for a cold winter day.

Ingredients:

1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 6 cups chicken or vegetable stock 1 large russet potato, peeled and cut into 1-inch cubes 2 cups fresh spinach leaves Salt and pepper to taste 1 cup heavy cream or half and half Fresh parsley for garnish (optional)

Instructions: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, stirring occasionally. Add the stock and potato cubes and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Add the spinach leaves and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Puree the soup using an immersion blender or regular blender until smooth. Stir in the cream or half and half until well combined. Serve warm with a sprinkle of fresh parsley if desired. Enjoy!