This is a simple soup with few ingredients, but a great pick me up. The iron from the spinach is perfect from someone on the mend. This soup has a magical velvety touch that can be used with an assortment of vegetables.

Supplies

Vegetable or Chicken Broth 32oz

Onion, Medium, Diced

Butter 2 tbsp.

Spinach, frozen 2 - 10 oz packages

Milk, 3 cups

Velveeta cheese, 16 oz

Salt and Pepper to taste

Step 1: Saute the Onion

Dice a medium onion, I prefer the taste of red onions.

In a large pot sauté the onion in 2 tbsp. of butter, you could substitute olive oil if you prefer.

Step 2: Velvetta

Cut the Velveeta into smaller pieces in order to help it melt. Place the Velveeta cheese in smaller sauce pot and cover with milk. You will need to heat this on low heat and stir continuously to prevent the mix from burning on the bottom of the pot.

Step 3: Soup Base

Once the onion is slightly translucent, add the broth and the frozen spinach. Let this entire mixture simmer on medium heat, stirring occasionally and to break up the block of spinach.

Step 4:

The cheese and milk mix needs to be heated until all the cheese is dissolved. Remember to stir continuously to prevent the mix from burning. This mixture is then added to the soup base.