1 large baking potato (8 oz), peeled and thinly sliced
4 scallions, coarsely chopped
2 garlic cloves, chopped
1 cup low-sodium chicken broth diluted with 1 1/4 cups water
1/4 tsp pepper
1/8 tsp salt
3/4 cup fat-free milk
1 tsp unsalted butter
2 Tbsp grated Parmesan cheese
In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt. Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
Transfer solids to a food processor or blender, and process to a smooth puree. Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
Ladle soup into bowls and sprinkle with Parmesan
Creamy Spinach Soup
Amount Per Serving ¼ of recipe
Calories 100 Calories from Fat 10
% Daily Value (DV)*
Total Fat1 g
Saturated Fat1 g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.
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