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Soup & Stew
2 - 4 servings
5 minutes
15 minutes
Chef Andrew Faulkner
10 ounces organic spinach
1 (10½ ounces) can cream of potato soup
1½ cups milk
¼ cup sour cream
1 organic green onion, sliced
1 teaspoon organic lemon juice, freshly squeezed
1 pinch dried thyme
Pepper
Place all ingredients in blender and blend until smooth.
Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.
