Spinach and Blue Cheese Soup

In the past couple of months I've made big changes to my diet, mostly eliminated grains, to combat IBS.

Today I tried a delicious Spinach and Blue Cheese Soup.

Since I didn't want to make 10 servings I adjusted the ingredient quantities.

These are the ingredients I used:


* 6 3 tablespoons margarine (Organic Valley Pasture Butter)
* 2 1/2 cup chopped onion
* 1 1/3 cup all-purpose flour (I used gluten/wheat free flour which is made of different bean flours like garbanzos)
* 12 2 cups chicken broth
* 1 cup milk (Organic Valley Lactose Free Reduced Fat milk)
* 8 ounces 1/4 cup of blue cheese, crumbled (Organic Valley)
* 2 (10 ounce) 1 packages frozen chopped spinach
* 1 cup heavy cream 1/4 cup of sour cream
* salt to taste
* ground cayenne pepper red pepper flakes to taste
* 1 pound bacon
* Basil

The instructions were very easy to follow and it didn't take a long time at all. This has been one of my favorite recipes that I've ever made. I just wish I would have made enough for 10 servings!

If you want to make it into a cream of spinach I recommend using heavy whipping cream and more flour to thicken it.