This is the recipe for the Cheesy Spinach Soup that I actually made tonight instead of tomorrow. We are having my mom and her hubby over for dinner tomorrow and the pork loin would feed all of us much better than the soup.
We had snacked a bit and weren’t souper hungry…. get it “souper”…lol… I am such a dork. Anyway…. my point was…. I would recommend serving a side with this such as crusty bread, garlic bread, or (what I served to the kids with it) grilled cheese sandwiches.
Here is the recipe from my cookbook The Soup Bible.
Cheesy Spinach Soup
1 tbsp. soft reduced calorie margarine
1/4 c. chopped onions
2 c. fat free milk
1/2 lb.( 8 oz) Velveeta cheese product, cut into 1/2 inch cubes
1 package (10 oz) frozen chopped spinach, cooked, well drained
1/8 tsp. nutmeg
Melt margarine in medium saucepan on medium heat. Add onions; cook and stir until tender.
Add remaining ingredients; cook on low heat until Velveeta is melted and soup is heated through, stirring occasionally.
Makes 4 servings (about 1 c. each)
There is a substitution memo too— Prepare as directed, substituting frozen chopped broccoli for the spinach.
Also a memo—
Use your microwave— Microwave onions and margarine in medium microwavable bowl on HIGH 30 seconds to 1 minute or until onions are tender. Stir in remaining ingredients. Microwave 6 to 8 minutes or until Velveeta is completely melted and soup is heated through, stirring every 3 minutes.
Prep time: 15 minutes
Total time: 25 minutes