Potato Leek Spinach Soup

45 minutes Prep: 15 minutes Cook: 30 minutes

296 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

4	large	potatoes
2	large	leeks	white and tender green parts only
3/4	pound	mushrooms
3/4	pound	spinach	fresh
1	x	salt
1	x	butter buds	optional
1	x	milk	skim, optional

Directions

Peel and coarsely chop potatoes.

Trim leeks, slice in half longwise and separate under running water to remove all sand and dirt, then coarsely chop.

Clean and quarter mushrooms. Place all in large pot and just cover with water.

Add salt, about 2 teaspoons, and bring to boil. Simmer until potatoes are tender, about 20 minutes.

Ladle 1/2 of cooked potato mixture into food processor and add half of the spinach.

Process until smooth and thick. Repeat with rest of potatoes and spinach. Add about 1 Tablespoon butter buds for flavor and thin with skim milk if needed.

Serve hot.

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Nutrition Facts

Serving Size 470g

Amount per Serving

Calories 296 3% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 87mg	4%
Total Carbohydrate 66.0g	22%
Dietary Fiber 8.0g	33%
Sugars 4.0g
Protein 10.0g	20%

Vitamin A	160%		Vitamin C	80%
Calcium	11%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Leek Potato Soup

Soup remained lumpy after pureeing. I think it would be better to cook the leeks/onions with the potatoes in addition to the sauteeing. I added fresh dillbecause I thought it needed jazzing up. Would probably preferred straight chicken stock rather than 50-50 mixture with water.