This soup can also be served chilled.

Serves 2 to 4.

INGREDIENTS

  • 1 10-ounce package frozen spinach soufflĂ©, 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

    DIRECTIONS

    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.