Spinach-Almond Bisque recipe

Ingredients

• 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.

Directions
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.