Name: Creamy Spinach & Potato Soup
Prep time: 25 min
Cook time: 25 min
Yield: 9
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Spinach & Potato Soup

1. 6 cups cubed peeled potatoes -

2. 2 medium leeks (white portion only), chopped -

3. 2 tablespoons canola oil -

4. 1/2 cup all-purpose flour -

5. 1 teaspoon sodium-free chicken bouillon granules -

6. 3 cups reduced-sodium chicken broth -

7. 1 can (12 ounces) reduced-fat evaporated milk -

8. 1 package (9 ounces) fresh spinach, chopped -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon pepper -

11. 1/2 cup shredded cheddar cheese -

How to cook deliciously - Creamy Spinach & Potato Soup

1. Stage

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.

2. Stage

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.

3. Stage

Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.