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Creamy Spinach and Potato Soup

Creamy Spinach and Potato Soup

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


12 oz frozen spinach
1 medium potato, diced (about 1 cup)
1 medium yellow onion, chopped
1 carrot, chopped
1 TBSP olive oil
4 1/2 cups chicken broth
4 cloves garlic, minced
1/2 cup sour cream
salt and pepper


1. Heat oil in a dutch oven or large pot over medium-high heat. Add the onion, carrot, potato, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, about 3 minutes. Stir in garlic and cook 30 seconds or until fragrant.

2. Stir in the broth and frozen spinach. Scrape the bottom of the pot to release any stuck on bits. Bring to a boil then reduce heat to medium-low and simmer about 15 minutes or until potatoes and carrots are tender. Take off the heat and let cool 5 minutes.

3. Pour the soup into a blender or food processor and pulse on low a few times then pulse on high until smooth. Pour soup into a clean pot or large bowl and stir in sour cream until well combined. Add salt and pepper to taste.

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Creamy Spinach and Potato Soup

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