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Ingredients
1 Bag frozen hashed brown potatoes, 1/2" cubes
3 Leeks, thinly sliced
3 Medium carrots, diced
3 Garlic cloves, minced
2 Quarts chicken broth
2 Cups fresh spinach, loosely packed
1 Cup half & half
1/2 Teaspoon freshly ground black pepper
Instructions
Combine all ingredients except spinach and cream in a 5 quart sauce pan, bring to a boil and let simmer for 10 to 15 minutes or until carrots are tender.
Put the spinach into the hot mixture and stir until wilted. This will only take a couple of minutes.
Use an immersion blender to puree the soup while it is still in the pan.
Slowly stir the half & half into the pureed soup until it's well blended and season with pepper to taste.