Directions:
- Bring potato and water to boil in medium saucepan.
- Reduce heat; cover and simmer for 10 minutes until juts tender.
- Melt butter over medium-low heat in large saucepan.
- Add onion and salt; cook for 5 minutes.
- Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
- Reduce heat to low, cover and simmer for 5 more minutes.
- Transfer half the soup (21/2 cups) to a blender and puree until smooth.
- Return puree to saucepan.
- Add milk, peas and spinach and simmer until heated though.
- (DO NOT BOIL).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.67 Kcal (886 kJ) | ||
| Calories from fat | 34.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 7.12mg | 2% | |
| Sodium | 661.97mg | 28% | |
| Potassium | 738.52mg | 16% | |
| Total Carbs | 39.84g | 13% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 7.74g | 31% | |
| Protein | 8.4g | 17% | |
| Vitamin C | 39.7mg | 66% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 124.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 52.32 Kcal (219 kJ) | ||
| Calories from fat | 8.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 6% | |
|---|---|---|---|
| Cholesterol | 1.76mg | 2% | |
| Sodium | 163.63mg | 28% | |
| Potassium | 182.55mg | 16% | |
| Total Carbs | 9.85g | 13% | |
| Sugars | 2.65g | 43% | |
| Dietary Fiber | 1.91g | 31% | |
| Protein | 2.08g | 17% | |
| Vitamin C | 9.8mg | 66% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.6mg | 13% | |
| Calcium | 30.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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