Idahoan® Roasted Garlic Potato Spinach Soup

A packet of seasoned dehydrated Idahoan® Garlic Mashed Potatoes is one of the fastest ways to a comforting bowl of soup.

Idahoan® Roasted Garlic Potato Spinach Soup

Prep Time

5 minutes

Cook Time

10 minutes

Serves

4 people

A packet of seasoned dehydrated Idahoan® Garlic Mashed Potatoes is one of the fastest ways to a comforting bowl of soup.

Although the packet was meant to be made into mashed potatoes, all it takes is the addition of a bit more liquid, some leafy greens and some cooked bacon to transform this into a soup, instead. The potatoes thicken the soup just enough, and lunch or dinner is on the table in less than 15 minutes!

This recipe is courtesy of our friends at the Idaho Potato Commission and is one of several we’ll share throughout the year—at different seasons, and for different occasions. This recipe was created by food blogger Dorothy Reinhold.

Ingredients

  • 1 (10-ounce) package frozen chopped spinach
  • 3 1/4 cups water
  • 1 cup milk
  • 1/4 teaspoon ground nutmeg
  • Pinch of kosher salt
  • Ground pepper (15 or so turns of the pepper mill)
  • 1 (4-ounce) package Idahoan® Roasted Garlic Mashed Potatoes (dehydrated flakes)
  • 4 slices cooked bacon, chopped (or 1/2 cup chopped ham)

Preparation

  • 1 Place spinach package in microwave oven and thaw by cooking at 30-second increments. It should take 1 minute or slightly longer but no longer than 1.5 minutes.
  • 2 In a medium pot, heat water, milk, nutmeg, salt and ground pepper until boiling.
  • 3 Turn heat off, add thawed spinach and contents of potato packet and stir well. Cover and let sit for 5 or so minutes.
  • 4 Stir in bacon or ham, or sprinkle on top, as you wish.

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