Appetizers / Soups / Salads

Cream of Spinach and Potato Soup takes 30 minutes to prepare.

Cream of Spinach and Potato Soup takes 30 minutes to cook.

Cream of Spinach and Potato Soup makes 8 servings.

The ingredients for Cream of Spinach and Potato Soup are:

1/4 cup Butter
1/4 cup Flour
1 1/2 cartons reduced sodium chicken broth
2 cups 1% or skim milk
1 chicken boullion cube
5 shallots, minced finely
1 med/lg potato thinly sliced
1 cup leftover mashed potatoes
1 large bag/box of baby spinach
white pepper/salt to taste

Here is how you make Cream of Spinach and Potato Soup:

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: 8Recipe submitted by SparkPeople user BETHANY6.

The nutritional information for Cream of Spinach and Potato Soup is:

• Servings Per Recipe: 8
• 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