- 1 1/2 cups chicken stock
- 12 oz frozen chopped spinach (the kind I get comes in little “bundles” of spinach – I put in 12 of them…)
- 3 tbsp butter
- 1/4 cup flour
- 3 cups milk
- 1 tbsp seasoning salt (I use one that has salt, pepper, onion, garlic, paprika etc.)
Melt butter in pot on medium heat. Add flour until it develops into a paste (a roux)… gradually add milk about a 1/2 cup at a time while whisking out lumps. The mixture should thicken.
In another pot, heat chicken stock and add defrosted spinach (I defrost them in microwave for about 2 minutes). You could also just throw them into the stock frozen. Whichever works for you. Once spinach is all thawed out in broth, take about 2/3’s of it and blend to chop the spinach further (or if ya like it chunky, leave as is… I think blending it makes it creamier…)
Mix all the spinach mixture into the milk mixture and heat through. Add seasoning to taste and eat some soup!