My kids love this soup, and request it almost daily.  I make big batches to last a week.  Serve with cheese and sour cream.

• 1 (10 ounce) package fresh spinach, trimmed and coarsely chopped OR
• 1 box frozen spinach
• 4-6 cups chicken broth
• 1 bag frozen crinkle cut carrots
• 1/2 cup chopped onion
• 8 cloves garlic, minced
• 1/3 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 to 1 cup milk (optional)
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg

In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm.

Meanwhile, in skillet, saute onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes  (If you're short on time skip this by throwning the garlic and onions in during step one without sauteing). Add to spinach mixture. Puree with pot blender until finely chopped. Place in a large saucepan. Add  milk, pepper and nutmeg; heat through but do not boil.

CROCK-POT:  Pour 6 cups of water, 6 chicken bullion cubes, 1 tbsp onion powder, 1.5 tbsp garlic powder or heaping spoonfuls of minced garlic (I have yet to find out how much is too much!), bag of crinkle cut carrots and cube of spinach and let cook overnight on low (8 hours).  Puree with pot blender.  If you would like it thicker, melt some butter/margarine in microwave, add flour (1/4 c each) and then puree that into the soup, and cook on HI for 1/2 hr.  Add milk or cream if desired, it's not necessary.  Serve with spoonfuls of sour cream - and cheese too if desired!  I doubled this in my large crock pot Monday and it came out great - enough for my soup eaters for every day for a week - what a bargin!

Posted by mpetit

This soup sounds delicious and easy and good for you! I am a firm believer that soup is 'good food' so thank you so much.

I agree with your thoughts on keeping kids out of classrooms, and relate to your past experiences and thoughts.

Take care,
Michele