Ingredients
1 (10 ounce) package of frozen chopped spinach, thawed and drained
1/2 cup chopped onion
1/4 cup butter melted
1/4 cup all purpose flour
2 cups low fat milk
1 cup water
1/2 tsp. salt
1/4 tsp. nutmeg
1 (16 ounce) package of cheese (we used a combo of swiss, muenster, and parmesan)
Use your slow-cooker! Yay! Put the spinach into the bottom. Add the chopped onion. In a bowl, whisk the butter and flour and then slowly add the milk and water. Stir in the nutmeg and salt. Pour the milky mixture into the slow cooker. Add the cubed or shredded cheese. Cover and cook on low for 5-6 hours. Blend in blender (or use an immersion blender). Serve and enjoy!
Bob LOVES this soup, he has added it to his love of cream of tomato soup, and that says it all!
