Cream of Potato Soup with Spinach
published by Quixote58 on Sep 18, 2009
This soup was invented as a soup that my kids would eat and by adding spinach it becomes another way they will eat vegetables. If you do not enjoy spinach, broccoli or cauliflower can be substituted.
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1 large onion finely chopped
1 stick butter
4-6 Tablespoons flour
4 cups potatoes
64 ounces whole milk
1 lb. block of Velveeta
1 lb. spinach frozen, well drained, or fresh well chopped.
3 Tablespoons Ranch powder
Salt and pepper to taste
Saute the onions in the butter on low heat until the onions are translucent. Add enough flour to make the onion mixture almost dry. While still on low heat, slowly add the milk until the mixture is smooth. Add the rest of the milk, stirring as the temperature of the mixture warms up. Mix in cheese, potatoes, ranch powder, and spinach, cook until cheese has melted, salt and pepper to taste. It is ready to serve. Makes 10-12 large servings. This is a perfect recipe for the crock pot once the rue stage has been achieved in a skillet.
