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The soup turned out great! I used evaporated milk as I didn’t have half and half. I also didn’t use the sour cream but I added a bit more broth. I will make it again.
I loved this soup!! I will definitely use it again and again, I made it exactly as the recipe is with the exception that I didn’t have half and half so I used half milk and half cooking cream. I also tasted it before I added the sour cream and it was delicious that way also, in case someone wants to cut back on the fat a bit.
excellent. I will make it again
I use vegetable broth, no water, double the spinach, evaporated milk instead of half and half. This is excellent – both the original recipe and with my modifications.
This might be my favorite soup recipe. It’s smooth, filling, and most importantly, delicious. I’ve made it countless times now, and after playing with, I’ve found that adding three cups of vegetable broth instead of the water and boullion cubes and adding 0% fat Greek yogurt instead of sour cream make it just right. The allspice as a garnish is a must.
In addition to this wonderful recipe I added about 2 tablespoons of finely shredded ginger to the mix and is was delicious.
This soup was fabulous! Perfect just as it is. I made it in the morning and let it keep warm in a crockpot all day- still perfectly delicious. And I’m not a big soup person- YUMMY! My daughters 2 & 5 both loved it!
By far the best spinach soup I’ve ever had. I used the veggie broth and cubes to keep it vegetarian, and I really thought I was going to lose out….definitely not! Soooo good!
I loved this recipe! It’s simple and delicious! I’m veagan so I used a soy spread instead of butter, soymilk instead of half and half, and used veagan soy sour cream substitute. To top it off I added a dollop of the veagan sour cream blended with garlic. Great recipe!
I tried this soup which turned out very good. Being a vegetarian, I made the following changes: Used water and 1% milk 50-50 to make 6-8 cups. Also added nutmeg to softened onions. Instead of chicken, I used vegetarian bullion cubes (no salt) sold in any sotres. You can also add any vegetable powder with salt sold in sotres. To speed up, I microwaved two peeled potatoes for 3 minutes. Hand blender was used to puree all ingrediants. Finally sour cream was lightly stirred in the end. To finish it off, I used chopped spinach and mixed it up before serving. BTW, used baby spinach that comes in a packet. Soup was one of the best.
This soup was SOOOO YUMMY! Definitely what I was looking for :)
I like to put ricotta cheese instead of sour cream, and eat it spooned generously on top of French bread.
Hello, I am from Europe, & I do not know what “half and half” is. Could you explain please? Thanks
Half and half is half cream, half milk. ~Elise
Veggie Style can be created with Veggie Broth and Veggie Bouillon Cubes :)
This recipe is worth 5 stars. We all loved it. Quite a bit of time to make but overall with very good results. Won’t last long in my house! Will surely make this recipe again.
I tweaked this recipe a bit – I used kale instead of spinach, a leek instead of onion and 3 cups of homemade chicken stock in place of the broth/water/boullion base. Plus I used lowfat sour cream and nonfat half and half. In the end I had to add a bit more salt to make up for the boullion, but the result was still lovely. Very savory and creamy – kale stands up better in a soup like this than spinach, I think, although kale takes a bit longer to cook. This tastes even better the next day. Next time though I think I’ll add a little more leek and potato and use a little less stock and half and half.
My kids (10 and 8) loved it, and so did I. It tastes more of potatoes than spinach. We’ll definitely be making this recipe again.
Made this for a gathering of 7
Everyone raved over the soup.
Any suggestions for vegeterians on replacing the chicken broth and chicken bouillon cubes with some other substitute?
I live alone so this recipe certainly made more than enough, but it was wonderful! I can’t wait to try the leftovers chilled.