Spinach Bisque Slow Cooker Recipe
You know the cozy feeling you get at the end of a long day when you put on your worn flannel pajama pants and throw a holey afghan over your shoulders so you can cuddle on the couch with a really good book?
This soup creates the same feeling: pure bliss and comfort.
In a bowl.
The Ingredients.
serves 8
- 1 (10-ounce) package frozen chopped spinach, thawed and drained (it was buy1 get1 free day when I made the minestrone!)
- 1/2 cup chopped onion1/4 cup butter, melted1/4 cup all-purpose flour (I used a gluten free baking mix)
- 2 cups milk (I used low fat)
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 (16-ounce package) Velveeta, cubed
The Directions.
Use a 4-quart slow cooker.Put the spinach into the bottom of your slow cooker.
Add the chopped onion.
In a mixing bowl, whisk together the butter and flour to form a roux (you could do this on the stovetop, but I usually melt the butter in the microwave and then stir in the flour)
Slowly add the milk and water to the bowl.
Add salt and nutmeg.
Stir well to combine, and then pour mixture into your slow cooker on top of the spinach.
Add velveeta.
Cover and cook on low for 5 to 6 hours, or until the onions are translucent.
Stir well before serving in soup bowls (or bread bowls if you're fancy!)
The Verdict.
This is a creamy and decadent soup that will definitely take the chill off a cold day.The kids lapped their servings up as an afternoon snack before heading out to the soccer field.
This was plenty filling for me, but Adam had his with a salami sandwich for dinner.
Spinach is my childhood 'I hate it!' food. At the grand old age of 37 I think it'd about time I got over that and this dish looks like the perfect way to do just that x
ReplyDeleteThis looks so delicious! A whole 16oz. of Velveeta. My kids just might actually eat this! ha-ha!!
ReplyDeleteYum!
I don't have any velveeta in the house...would you recommend substituting cheddar?
ReplyDeleteWow, I must be tired. I though it said squash bisque and then I couldn't find it in the ingredients.
ReplyDeleteToo much crockpotting must be effecting my vision!
It looks super yummy. Especially with the spinach ; )
This looks delicious!!
ReplyDeleteThis bisque looks delicious, but I am firmly against using Velveeta. Can you recommend another cheese blend that would melt or get the same creaminess? Thanks!
ReplyDeletewhat is it with men and not wanting to eat soup? Mine literally begs me not to make him eat soup... he always wants a slab of meat.. and trust me, I make delicious soups!
ReplyDeleteack! It's geekypoet! How *are* you?!
ReplyDeleteAmanda and Dorothy, I don't have another cheese recommendation. It just won't be the same. I used to have really firm ideas against velveeta, but have relaxed my stance.
I really like the way it melts without leaving oily stuff on top.
If you'd like to go another route with spinach, I'd suggest doing a cream of spinach soup similar to the Cream of Asparagus.
good luck!
Fontina is a nice melty cheese. I would not suggest cheddar, it tends to get stringy and oily.
ReplyDeleteThis sounds delicious and I can't wait to make it. I have really been enjoying my crock pot because of you!
ReplyDeleteStephanie, this looks fantastic! I star my favorite recipes in Google Reader to try later, and looking back I see that every single post you've made since I started following you has been starred! I love it! Thanks so much for all of these great posts!
ReplyDeleteI just found your blog and I am so excited to try many of these recipes this winter. We currently live overseas (Belgium) and there is no Velveeta. The closest product would be UHT cheese slices that look a bit like velveeta or kraft slices. Any suggestions?
ReplyDeleteHi Stephanie, what a lot of amazing material you have on here! Might suggest ricotta as a cheese substitute with maybe some Parmesan or Cheddar or Fontina (as AmyJ said) or Gruyere to add a bit of that rich cheese flavor but not enough so it's oily as Stephanie said can happen.
ReplyDeleteSo happy to find your blog!! I can't wait to spend time surfing thru your recipes.
ReplyDeleteI saw this yesterday and since I love love love spinach, I had to make it. I used a can of cheese soup instead of the velveeta (since I had everything but), and it worked really well. Tasty tasty soup. My 16yo step-daughter said, "It would be really good if not for the spinach" which means I think she liked it, she just didn't want to admit it.
ReplyDeleteAwesome soup...made it last night. Everyone liked it. They said it reminded them of cream of broccoli soup. My future husband really enjoyed it.
ReplyDeleteI just have to say this soup R O C K S! I made it last night and just ate some leftovers for lunch, so delicious!! Thanks for sharing.
ReplyDeleteI made this soup for dinner tonight but when I got home and looked in the pot it looks as if my velveeta didnt 'break down'. It has little chunks (not full cubes) of velveeta floating in the soup. Did I do something wrong? I just bought all the ingredients yesterday so it cant be that anything went bad...Any suggestions?
ReplyDeleteHi PC,
ReplyDeletegive it a good stir. It sounds like the cheese didn't melt fully.
-steph
To all the ladies (gents) who have an aversion to or can't find Velveeta, I used two bricks of cream cheese in place of the Velveeta. SO GOOD!! I felt like I didn't quite perfect it though, it was really rich and thick. When we reheated the leftovers (what little leftovers there were) we did so with a good amount of milk and it was so delicious. I feel like you could use Neufchatel or less cream cheese or maybe add a little more milk to begin with... I will experiment the next time I make it!
ReplyDelete