Spinach Potato Soup
Ingredients:
½ medium onion, chopped 1 bag (5 oz.) baby spinach leaves
1 Tbsp. water 1 – 2 cloves garlic, minced
1 medium potato, chopped into freshly ground black pepper, to taste
1-inch pieces ½ tsp. garlic powder
2 cans (14 oz. each) fat-free, ½ cup evaporated fat-free / skim milk
reduced sodium chicken broth
Directions:
- Spray large soup pot with cooking spray.
- Sauté onion for 3 minutes until translucent.
- Add water and garlic and sauté 1 minute more.
- Add potato and stir to coat.
- Add broth and bring to boil.
- Pour ¾ of soup into blender and blend until smooth. Add back to soup in pot.
- Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add spinach, stir and simmer until spinach is wilted.
- Add remainder of ingredients.
Nutrition Facts |
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| Serving Size: 247 g |
% Daily Value |
|
|
| Calories 80 Calories from fat: 0 | |||
| Total Fat 0g |
0% |
|
|
| Saturated Fat 0g |
0% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 150mg |
6% |
|
|
| Total Carbohydrate 14g |
5% |
|
|
| Dietary Fiber 1g |
5% |
|
|
| Sugars 6g |
|
|
|
| Protein 7g |
|
|
|
| Vitamin A 2% Vitamin C 30% | |||
| Calcium 15% Iron 15% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: how to make spinach potato soup, potato soup recipes, spinach soup recipes, vegetable soup