Wednesday, May 31, 2017

{soups-salads-and-salad-dressings} CREAMY SPINACH & POTATO SOUP



Amy Samuel, North Pole, Alaska

TOTAL TIME: Prep: 25 min. Cook: 20 min.

MAKES: 9 servings

6 cups cubed peeled potatoes

2 medium leeks (white portion only), chopped

2 tablespoons canola oil

1/2 cup all-purpose flour

1 teaspoon sodium-free chicken bouillon granules

3 cups reduced-sodium chicken broth

1 can (12 ounces) reduced-fat evaporated milk

1 package (9 ounces) fresh spinach, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese

Nutritional Facts

1 cup: 224 calories, 6g fat (2g saturated fat), 10mg cholesterol, 433mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 9g protein.

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside.

In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Yield: 9 servings

Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61


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