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Creamy Spinach & Potato Soup

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. —Amy Samuel, North Pole, Alaska
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    9 servings

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

  • 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.
Nutrition Facts
1 cup: 224 calories, 6g fat (2g saturated fat), 10mg cholesterol, 433mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 9g protein.

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