Creamy Spinach & Potato Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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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. Ingredients:
6 cups cubed peeled potatoes |
2 medium leeks (white portion only), chopped |
2 tablespoons canola oil |
1/2 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese. Yield: 9 servings.
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