Creamy Spinach & Potato Soup

• Produce

  • 2 Leeks, medium
  • 6 cups Potatoes
  • 1 package Spinach, fresh

• Canned Goods

  • 3 cups Chicken broth, reduced sodium
  • 1 can Evaporated milk, reduced-fat
  • 1 tsp Sodium-free chicken bouillon granules

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1/2 cup Cheddar cheese

Found on tasteofhome.com

Description

Ingredients

• 6 cups cubed peeled potatoes
• 2 medium leeks (white portion only), chopped
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1 teaspoon sodium-free chicken bouillon granules
• 3 cups reduced-sodium chicken broth
• 1 can (12 ounces) reduced-fat evaporated milk
• 1 package (9 ounces) fresh spinach, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

Directions

• Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside. In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese. Yield: 9 servings. Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition