Cream Of Spinach Cheese Soup Recipes

Steps:

• Cook and stir mushrooms and onion in butter in medium saucepan on medium heat until tender. Add 3 cups of the milk and the seasonings. Bring just to boil, stirring frequently.
• Add potato starch to remaining 1/4 cup milk; stir until well blended. Gradually add to hot mixture in saucepan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min.
• Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Steps:

• Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Drain spinach. In a medium mixing bowl combine spinach, soup mix and sour cream. Spoon into greased casserole dish and top with cheese.
• Bake in preheated oven about 25 minutes, or until heated through.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Steps:

• Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, cream cheese, mushroom soup and 1/2 of the fried onions; mix well. Transfer mixture to a 2 quart casserole dish and sprinkle with remaining fried onions.
• Bake for 20 minutes, or until heated through.

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

Steps:

• In 3qt pan, saute onion in butter until soft.
• Stir in flour; add salt, pepper, and nutmeg.
• Blend in the milk.
• Cook, stirring on med heat until bubbly.
• Keep stirring for 1 minute.
• Stir in the spinach.
• Cook 1 minute, remove from heat.
• Serve piping hot.

Steps:

• Cook spinach 3 minutes in boiling water.
• Add butter, parmesan, garlic powder and milk.
• Bring to a boil and simmer three minutes.
• Add cream cheese and mix well.

Steps:

• In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately.

Steps:

• combine water, onions, garlic powder, salt, pepper, bouillon cube and spinach (I grabbed 6 large handfuls) in saucepan until it starts to come to a boil.
• Then add butter.
• Once butter melts add in heavy whipping cream.
• Cook for a few more minutes until spinach is desired tenderness.
• If you would like put spinach in food processor or blender to make it smaller pieces.

Steps:

• Drain spinach.
• Mix all ingredients together.
• Pour mixture into casserole or baking dish.
• Sprinkle liberally with parmesan cheese.
• Bake at 350°F for 40-45 minutes or until browned and bubbly.

Steps:

• Place all ingredients in blender and blend until smooth. Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.

Steps:

• Drain the spinach and add to crock pot.
• Dump all the other ingredients into the crock pot.
• Cook on low for 6-8 hours.
• ENJOY!