Creamy Spinach & Potato Soup
My three boys love this recipe and I even send it in their school lunches! I sometimes add ham for a meat option or sprinkle with chopped bacon pieces. —Amy Samuel, North Pole, Alaska
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
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.
Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment