Prevention's Creamy Spinach and Mushroom Soup

1 tsp olive oil
3 slices bacon
8 oz. mushrooms, trimmed and sliced
2 leeks, white and pale green parts, cleaned and sliced
1/2 c dry white wine
1 russet potato, peeled and cubed
2 c frozen peas
8 oz baby spinach
2 Tbsp fresh lemon juice
1/4 c 2% plain Greek-style yogurt
salt and black pepper to taste

Heat oil in large pot over medium heat. Add bacon and cook until crisp, about 6 minutes. Drain on paper towels. Crumble and set aside.

Remove all but 1 Tbsp of bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.

Add potato and 5 cups water. Bring to a boil. Simmer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.

Puree soup in blender, working in batches, until smooth. Return to pot and bring to simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. Ladle into bowls. Dollop evenly with yogurt and sprinkle with reserved bacon.

Serving Size: Makes 7 1/2 cups

Number of Servings: 6

Recipe submitted by SparkPeople user DBEAU57.