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2 teaspoons vegetable oil
1/2 cup sliced almonds
1 (10 1/2 ounce) can condensed cream of potato soup
2/3 cup half-and-half
1 (10 to 12 ounce) package frozen spinach, thawed
Salt, to taste
Heat oil in skillet over medium high heat. Add almonds and toss until lightly browned; about 3 minutes. Set aside 2 tablespoons for garnish.
Combine in blender remaining almonds, soup, half-and-half and spinach; blend until spinach is finely chopped. Pour into saucepan and heat, stirring often.
Add salt and pour into soup bowls.
Garnish with an orange slice and the remaining slivered almonds.
Serves 4 to 6.