Fast Cream of Spinach Soup

The wind here on Saturday was incredible (it even took down a utility pole across the street from the Scranton Fire Department, and I don't think that's easy). I don't know about you, but hearing the wind howl makes me cold, so, when Ryan demanded soup for dinner, I was in the proper mindset to comply (demands don't sit well with me).

Fair warning: this recipe uses bouillon cubes. I know most people prefer fresh or canned broth, but the cubes really are necessary in this case.

FAST CREAM OF CHICKEN SOUP

8 cups water
10 chicken bouillon cubes
1 large cooking onion
5 medium potatoes
4 cups frozen spinach
1 cup warm water
2/3 cup powdered milk
1/4 cup heavy cream
20 turns fresh ground pepper

Put the 8 cups of water in a large pot with the chicken bouillon cubes, and start to heat. Peel the onion, quarter it and process it in the food processor or blender until it's very finely chopped; pour it into the water. Wash the potatoes, but don't scrub them. Shred the potatoes and add them to the broth. Bring to a boil, then turn down to a simmer and let cook for 20 minutes. Add the spinach, return to a boil, then whisk the milk powder into the 1 cup of warm water, and stir it into the soup along with the cream. If desired, use an immersion blender to more finely cut the spinach and whatever remains of the potatoes, or it can be processed in batches in a blender. Return to the pan, return the soup just to a boil, add the ground pepper, and serve at once. (And when your picky eaters complain about being served green glop, just smack 'em with your ladle.)

The potatoes thicken the soup without adding flour or cornstarch, and add nutrients to it.. And, lest you think this is way too much soup for you to consume in a reasonable time frame, with just 5 of us at home, there was less than 1 quart left after a dinner of this soup and Oat Bread. There was none left after Dan and Ryan had lunch the next day. It was just that good.