Spinach Potato Soup Recipe

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"I first made this fresh-tasting soup for a school potluck on St. Patrick's Day," recounts Lois McAtee of Oceanside, California. "It was a hit, and now I make it throughout the year."

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  • 4-6 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 3 cups milk
  • 1 can (15 ounces) sliced potatoes, drained
  • 1 package (10 ounces) frozen creamed spinach, thawed
  • 1/2 teaspoon dried basil
  • 1/2 to 3/4 teaspoon garlic salt

Directions

  • Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly.
  • Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 137 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 601 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein.

Spinach Potato Soup published in Quick Cooking May/June 2000, p8

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