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Creamy Spinach & Potato Soup

 Creamy Spinach & Potato Soup
My three boys love this recipe and I even send it in their school lunches! I sometimes add ham for a meat option or sprinkle with chopped bacon pieces. —Amy Samuel, North Pole, Alaska
9 ServingsPrep: 25 min. Cook: 20 min.

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.
  • Yield: 9 servings.

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Creamy Spinach & Potato Soup (continued)

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