Cream of Spinach and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup Butter1/4 cup Flour1 1/2 cartons reduced sodium chicken broth2 cups 1% or skim milk1 chicken boullion cube5 shallots, minced finely1 med/lg potato thinly sliced1 cup leftover mashed potatoes 1 large bag/box of baby spinachwhite pepper/salt to taste
Makes a large pot, about 8 generous bowlfuls.
Melt butter in a large heavy pot over med heat. Mince shallots and add to butter, covering and browning for about 3 - 4 minutes. Add broth. Bring to a boil gradually, add boullion, stir until dissolved. Add sliced potato(es).. Keep at a lively simmer, partly covered, til' potato is tender, about 20 - 25 minutes. Add mash potatoes (If you haven't any ready, use 2 - 3 sliced potatoes instead of just one at last step.) Simmer for another 5 minutes til potatoes are all combined and losing shape. Reduce temperature, and add milk, a little at a time til' incorporated. Simmer very gently for 5 minutes or so, then add spinach and cover for 3 - 4 minutes. Fold spinach into broth til coated, and allow to simmer uncovered for 5 - 7 minutes, or until spinach is nicely wilted, but still bright green. Using an immersion blender, puree until it reaches the consistency you would like. Salt and pepper to taste. Serve with a little bit of grated chedder or gruyere.
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANY6.
Melt butter in a large heavy pot over med heat. Mince shallots and add to butter, covering and browning for about 3 - 4 minutes. Add broth. Bring to a boil gradually, add boullion, stir until dissolved. Add sliced potato(es).. Keep at a lively simmer, partly covered, til' potato is tender, about 20 - 25 minutes. Add mash potatoes (If you haven't any ready, use 2 - 3 sliced potatoes instead of just one at last step.) Simmer for another 5 minutes til potatoes are all combined and losing shape. Reduce temperature, and add milk, a little at a time til' incorporated. Simmer very gently for 5 minutes or so, then add spinach and cover for 3 - 4 minutes. Fold spinach into broth til coated, and allow to simmer uncovered for 5 - 7 minutes, or until spinach is nicely wilted, but still bright green. Using an immersion blender, puree until it reaches the consistency you would like. Salt and pepper to taste. Serve with a little bit of grated chedder or gruyere.
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANY6.
Nutritional Info Amount Per Serving
- Calories: 193.9
- Total Fat: 9.6 g
- Cholesterol: 26.6 mg
- Sodium: 623.0 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.4 g
- Protein: 8.1 g
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