Cheesy Potato Florentine Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons stick margarine or butter |
2 cups thinly sliced leek (about 2 large) |
2 cups frozen southern-style hash brown potatoes, thawed |
1 1/2 cups water |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
3/4 cup (3 ounces) preshredded reduced-fat mexican blend or cheddar cheese |
3/4 cup 1% low-fat milk |
Directions:
1. Melt the margarine in a large saucepan over medium-high heat. Add the sliced leek, and sauté 4 minutes. Add the hash brown potatoes and next 5 ingredients (potatoes through spinach). Bring to a boil; reduce heat, and simmer 5 minutes, stirring occasionally.
2. Place half of potato mixture in a food processor or blender, and process until smooth. Pour puréed potato mixture into a large bowl. Repeat procedure with remaining potato mixture. Return puréed potato mixture to pan. Stir in cheese and milk; cook 1 minute or until thoroughly heated and cheese melts.
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