Spinach Bisque


  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 (16-ounce package) Velveeta, cubed


  1. Using a 4-quart slow cooker, put the spinach into the bottom.
  2. Add the chopped onion.
  3. In a pan, whisk together the butter and flour to form a roux.
  4. Slowly add the milk and water in 1 cup increments.
  5. Add salt and nutmeg.
  6. Stir well to combine, and then pour mixture on top of the spinach.
  7. Add velveeta.
  8. Cover and cook on low for 5 to 6 hours, or until the onions are translucent.
  9. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/10/spinach-bisque-slow-cooker-recipe.html


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