Spinach, Mushroom, and Potato Soup

8 cups reduced sodium chicken broth
3 small potatoes, peeled, diced (418 g)
1 rib celery, diced (40 g)
5 baby carrots, diced (30 g)
1/2 pt. button mushrooms, sliced (122 g)
1 box frozen spinach, thawed (292 g)\
1 container greek yogurt (160 g)
1 tsp salt
1 tsp black pepper

Boil potatoes in 4 cups of chicken broth until mashable. Mash. The broth will have reduced significantly
While potatoes are boiling, saute mushrooms in non-stick skillet with cooking spray. I used butter flavored. Watch the amount sprayed. Just because it says 0 cals, realize that is for 1/3 second spray. Cook mushrooms until nice and browned.
Add carrots, celery, and sauted mushrooms to potato/broth. Add remaining 4 cups of broth. Cook until carrots and celery are tender.
Add thawed spinach and warm through.
Add greek yogurt, salt, and pepper.

***Less salt may be used depending on your sodium intake, however the nutrition facts are calculated on the current recipe.
***Depending on what you use the soup as (appetizer, main course, etc.) chicken and/or bacon could be added to make a very hearty meal. For vegetarians, more and/or other types of mushrooms could be added.
***The recipe is calculated on 4 large servings. If used as a first course/appetizer, it would easily serve 6.

Number of Servings: 4

Recipe submitted by SparkPeople user SAMBSTEVENS.