Cream of Spinach Soup
6 to 8 slices of your favorite bacon
1 1/2 sticks butter
1 medium onion, minced
2 C. all-purpose flour
3/4 T. minced garlic
1 t. salt
1 t. hot sauce
1/2 t. black pepper
1 T. Worcestershire sauce
1/2 gallon milk
3 new potatoes, peeled and diced small
3 carrots, cleaned and diced small
three 10-ounce boxes chopped spinach
Crisp the bacon, remove and crumble, reserving 4 tablespoons of the bacon fat. Add margarine and onion to pan and saute 3 to 4 minutes.
Add flour to make a roux and stir over low to medium heat for 5 to 6 minutes. Next, add garlic, salt, hot sauce, pepper and Worcestershire sauce. Add milk, 1 pint at a time, over medium-high heat until all is added and roux thickens fully (just before the milk boils).
Put in the potatoes and carrots, then simmer on low to medium heat for 25 to 30 minutes, stirring every 4 to 5 minutes so the soup doesn't burn. If you prefer a thicker soup, mash the potatoes and carrots at this point. Lastly, add the spinach and bacon bits and simmer for 5 to 10 minutes more.
Serves 8 as a meal, more as an appetizer.
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