1 small onion, chopped
2 carrots, diced
1 Tablespoon vegetable oil
3 (14-ounce) cans ready-to-use chicken broth
5 large potatoes, peeled and finely diced
2 (9-ounce) packages frozen creamed spinach, thawed
2 cups (1 pint) half-and-half
1 teaspoon black pepper
In a soup pot, sauté the onion and carrots in the oil over medium heat for 5 to 6 minutes, or until tender.
Add the chicken broth and potatoes, and bring to a boil.
Let mixture boil for 12 to 15 minutes, or until the potatoes are fork-tender.
Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through.
Val's Notes; Very Good soup I served this with a Top Round Roast Beef sandwich which DH and I enjoyed.
10 to 12 servings