Appetizers / Soups / Salads

Spinach, Mushroom, and Potato Soup is for Soup.

Spinach, Mushroom, and Potato Soup takes 10 minutes to prepare.

Spinach, Mushroom, and Potato Soup takes 45 minutes to cook.

Spinach, Mushroom, and Potato Soup makes 4 servings.

The ingredients for Spinach, Mushroom, and Potato Soup are:

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

Here is how you make Spinach, Mushroom, and Potato Soup:

Boil potatoes in 4 cups of chicken broth until mashable. Mash. The broth will have reduced significantlyWhile 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: 4Recipe submitted by SparkPeople user SAMBSTEVENS.

The nutritional information for Spinach, Mushroom, and Potato Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 173.4

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,869.5 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 4.1 g
• Protein: 14.8 g

The dietary needs meet for Spinach, Mushroom, and Potato Soup is Low Fat