This soup can also be served chilled.
Recipe information
Yield
Serves 2 to 4
Ingredients
1 10-ounce package frozen spinach soufflé, thawed
1 10 1/2-ounce can cream of potato soup
1 1/2 cups milk
1/4 cup sour cream
1 green onion, sliced
1 teaspoon fresh lemon juice
Pinch of dried thyme
Pepper
Preparation
Place all ingredients in blender and blend until smooth. Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.
