- Servings: 6
|1||Medium Vidalia or Spanish Onion, finely chopped|
|2 tsp||Canola Oil|
|1 Tbsp||All Purpose Flour|
|2 cans||Fat Free Chicken Broth|
|½ tsp||Finely Grated Lemon Zest|
|3||Medium Russet Potatoes, peeled and diced|
|8 oz||Washed & Ready To Use Fresh Baby Spinach|
|1 cup||Whole Milk|
|1 cup||Half & Half Cream|
|8 oz||Container Reduced Fat Sour Cream|
|Finely Chopped Dill or Finely Grated Lemon Zest|
In a 3 quart saucepan combine onion and canola oil; saute over medium heat for 5 minutes or until tender and translucent. Add flour, stir well and cook for 1 minute. Add water, chicken broth, lemon zest and potatoes. Cover and simmer 15 minutes or until potatoes are tender. Add spinach and cook 5 minutes. Cool mixture for 10 minutes and pour into a food processor and pulse until mixture is finely chopped. Add milk, half and half, and sour cream. Process until smooth, transfer to saucepan and heat gently over low heat. Sprinkle each serving with chopped dill and finely grated lemon zest.
This creamy soup has a lovely texture and light green color. Serve with a warm crusty loaf of country style bread.