Creamy Spinach Soup

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  • 1 pound frozen chopped spinach, thawed
  • 2 cups water
  • 4 teaspoons chicken bouillon granules
  • 1/2 cup chopped onion
  • 1/4 teaspoon garlic powder
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups half-and-half
  • salt and pepper to taste


Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until spinach is tender. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the half-and-half into the spinach, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.