Creamy Spinach & Potato Soup
Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons canola oil
- 6 cups cubed peeled potatoes
- 2 medium leeks, white portion only chopped
- 1 teaspoon sodium-free chicken bouillon granules
- 3 cups reduced-sodium chicken broth
- 12 oz reduced-fat evaporated milk
- 9 oz fresh spinach chopped
- Carbohydrate 10.396753439198 g
- Cholesterol 18.6618155986667 mg
- Fat 8.57796896110597 g
- Fiber 0.819602897775509 g
- Protein 6.98921508358777 g
- Saturated Fat 3.54011458741229 g
- Serving Size 1 1 Serving (164g)
- Sodium 381.011863160374 mg
- Sugar 9.57715054142252 g
- Trans Fat 0.376026360735792 g
- Calories 144 calories
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.
