Potato Leek Spinach Soup
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 2 | large |
leeks
white and tender green parts only |
*
|
| ¾ | pound |
mushrooms
|
|
| ¾ | pound |
spinach
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
butter buds
optional |
* |
| 1 | x |
milk
skim, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 2 | large |
leeks
white and tender green parts only |
*
|
| 340.2 | g |
mushrooms
|
|
| 340.2 | g |
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 ½ 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.
