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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 296.7
  • Total Fat: 7.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 491.6 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.2 g

View full nutritional breakdown of Mushroom, Spinach & Potato Cheese Soup calories by ingredient
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Mushroom, Spinach & Potato Cheese Soup

Submitted by: LADYSUNBEAM

Introduction

After years of making many different soups, this is one I came up with that my family simply loves. You can add meatballs, blackened kielbasa or whatever meat you want or add no meat to it at all. If you are a vegetarian, use vegetable stock in place of chicken broth. It is creamy and very filling on a cold winter day!

I hope you enjoy this very unusual take on potato soup!
After years of making many different soups, this is one I came up with that my family simply loves. You can add meatballs, blackened kielbasa or whatever meat you want or add no meat to it at all. If you are a vegetarian, use vegetable stock in place of chicken broth. It is creamy and very filling on a cold winter day!

I hope you enjoy this very unusual take on potato soup!

Number of Servings: 12

Ingredients

    8 Yukon Gold Potatoes (5 oz medium potato)
    2 heads of Celery, raw, thinly diced
    1 Large Onion or 2 Med Onions, diced into small pieces
    2 Carrots grated
    18 - 20 Baby Portabella Mushrooms, diced or sliced
    4 to 6 cloves of garlic, grated or diced
    1 tbsp basil
    2 tsp thyme
    1/2 tsp black pepper, ground
    1/2 tsp red pepper flakes (optional, add more if you want it spicier)
    1 tbsp Olive Oil
    2 tbsp Smart Balance Buttery Spread
    1/2 cup Swanson's Chicken Broth Low Sodium
    ----------------------------------
    4 cups Swanson Chicken Broth Low Sodium
    2 cups water (I use the water I boiled the potatoes in)
    2 cups Fat Free Half & Half
    2 cans Evaporated fat free skimmed milk
    Baby Spinach, 3 cup
    -------------------------------------------
    3 cups Shredded Part Skim Mozzarella Cheese
    6 oz Cream Cheese Fat Free
    2 tsp of corn starch

Directions

This recipe makes a 10 quart pot of soup which is approximately 12 - 3 cup servings. If you don't want to make that much, just cut the recipe down to meet your needs.

Peel the potatoes and dice into bite size pieces and let soak in water until ready to boil. Before putting in water to boil, drain water off that they have been soaking in.

In a 5 qt sauce pan add potatoes and fill water to about 1 inch over the potatoes and put on high temperature. Once water begins to boil, turn heat down to med-high and set timer for 15 minutes. When timer goes off, turn burner off and let potatoes sit in the water until needed for the soup. Do not drain off water at this point.

Prep other vegetables and place in large bowl until ready to saute them together. This takes a very large pot, I believe mine holds 10 quarts.

Once the celery, onions, carrots and mushrooms are all diced & grated, get the 10 quart pot set up on the burner and put on med-high temp. Put in 1 tbsp extra virgin olive oil and 2 tbsp smart balance buttery spread (or you choice). Let the oil/butter get hot and once the buttery spread is melted add the veggies to the pot. Add you garlic and herbs/spieces to the veggies and stir. Let the veggies saute for about 3 to 4 minutes and then add 1/2 cup of chicken broth and continue to saute for another 2 to 3 minutes or so. Onions should be transparent.

Now add 2 cups of the water from the potatoes you boiled earlier or regular tap water. Add 4 cups Chicken broth, 2 cups of half & half, 2 cans of evaporated skimmed milk to the soup. Stir and taste to see if it may need salt or pepper at this point. Toss in baby spinach and stir it in until it softens.

At this point you can add any type of meat you would like. Sometimes I use meatballs, kielbasa that has been blakened, or chicken. My favorite is the blackened kielbasa. Note: I have not included the meat in the recipe as that way you can add the meat you choose to your food tracker separately.

Let soup cook on med-high heat for about 8 to 10 minutes. You do not want it to boil, so if it starts to boil turn the heat down.

Add in the mozzarella cheese and stir until melted. Add in the cream cheese by using a spoon to take small sections of the cream cheese and drop into the soup. This will help it melt better. Continue to stir off and on to help the cream cheese get melted and blended in.

If you prefer a creamier soup, take 2 tsp of corn starch in a small bowl or cup and add just a few drops of cold water and stir with spoon until dissolved. Add to soup while stirring the soup so it will blend in smoothly.

Number of Servings: 12

Recipe submitted by SparkPeople user LADYSUNBEAM.






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