Potato Leek Spinach Soup

1. 1

   Peel and coarsely chop potatoes.

2. 2

   Trim leeks, slice in half longwise and separate under running water to remove all sand and dirt, then coarsely chop.

3. 3

   Clean and quarter mushrooms.

4. 4

   Place all in large pot and just cover with water.

5. 5

   Add salt, about 2 teaspoons, and bring to boil.

6. 6

   Simmer until potatoes are tender, about 20 minutes.

7. 7

   Ladle 1/2 of cooked potato mixture into food processor and add half of the spinach.

8. 8

   Process until smooth and thick.

9. 9

   Repeat with rest of potatoes and spinach.

10. 10

    Add about 1 Tablespoon butter buds for flavor and thin with skim milk if needed.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.