Cream of Spinach Soup


1 white onion
1 pack fresh spinach
1 medium sized potato (white or red, no skin)
1 chicken breast (boneless, no skin)
1 chicken boullion cube (low sodium)
4 cups water
2 cups 2% milk
2 tbsp corn starch
salt to taste (optional)


1. Combine the onion, spinach, potato, chicken breast, chicken bullion cube, water and boil until chicken and potato are fully cooked.

2. Place all ingredients in blender and turn blender on for one minute or until most ingredients are blended.

3. Return ingredients to stove and add milk and salt to taste. Bring to a boil and add corn starch (dissolve corn starch with 1/4 cup of water).

4. Bring heat to med-low and stir until desired thickness. If you want thicker consistency add double corn starch mix.

5. Serve and enjoy.

For added taste cook some mushrooms in butter and at to bowl right before serving.

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