Curried Spinach Soup

Curried Spinach Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large potato, peeled and chopped

  • ½

    cup sliced green onions

  • 6

    Tbsp butter

  • 1

    lb fresh spinach, washed and stems trimmed (12 cups)

  • cup all-purpose flour

  • 2

    tsp curry powder

  • 4

    cups chicken broth

  • 1

    Tbsp lemon juice

  • 1

    8 oz carton dairy sour cream


In a large saucepan, cook potato and green onion in 2 Tbsp of the butter over medium heat about 10 min or until potatoes are tender. Slowly add spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition. In a food processor or blender, process or blend spinach mixture, halft at a time, until smooth. In the same saucepan, melt remaining 4 Tbsp butter over medium heat. Stir in flour and curry powder; cook and stir for 2 min. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more. In a medium bowl, stir about 1 cup of the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired.


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