Creamy and rich Cream of Spinach Soup made in the crock pot. Simple ingredients and the end result is full of flavor and tasty.
Do I have to use Fresh Spinach
The nice thing about spinach and just about any recipe that calls for it, substituting fresh for frozen or canned or any combination there of is possible. In order to substitute frozen or canned in this recipe, the only added step needed is squeezing the extra liquid out of the frozen or canned spinach. And don’t forget, more spinach is not a bad thing!
How to Store this Soup
After cooking, store any extra Crock-Pot Cream of Spinach Soup in an air tight container in the refrigerator for 5 to 7 days. This soup can be warmed in the microwave or on the stove over low heat. I love to have this for lunch with a sandwich.
Can I Freeze this Soup
Any food with a dairy product as the ingredient does not freeze well. The dairy product will separate and unfortunately, no amount of stirring or mixing will make it un-separate. This Crock-Pot Cream of Spinach Soup has heavy cream in the ingredients. Consequently, It is not recommended to freeze any leftovers.
Crock Pot Cream of Spinach Soup
- 5 quart slow cooker
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter melted
- 1 large shallot chopped
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 pound spinach leaves washed and stems shortened
- 2 1/2 cups heavy cream or half and half
- 2 cups chicken broth or vegetable broth
- pinch grated nutmeg
- salt and pepper to taste
- 1/2 cup parmesan cheese grated
- Add the spinach to the bottom of a 5 quart slow cooker.
- In a medium mixing bowl, mix the oil, melted butter, shallots, garlic and flour and whisk.
- Add the heavy cream and chicken stock to the mixing bowl and whisk lightly.
- Pour the liquid on top of the spinach leaves in the slow cooker.
- Sprinkle the nutmeg, salt and pepper on top of the liquid.
- Cover and cook on HIGH for 2 hours stirring periodically.
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