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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 72 |
% Daily Value | |
| Total Fat 1.0g | 13% |
| Saturated Fat 0.0g | 0% |
| Trans Fat | 0.0% |
| Cholesterol 0mg | |
| Sodium 154mg | |
| Total Carbohydrate 11.0g | 61% |
| Dietary Fiber 5.5g | 31% |
| Sugars 1.3g | 7% |
| Protein 5.5g | 31% |
| Vitamin A | 2531.0% |
| Vitamin C | 24.0% |
| Calcium | 46% |
| Iron | 3.7% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
25 min. |
30 min. |
4 |
72 |
Mashed Potato Spinach Soup
Ingredients:
1 bunch scallions, chopped
2 baking potatoes, diced, with peel
2 cups water
1-1/2 cups chicken broth
black pepper to taste
6 cups fresh ready-to-serve spinach
Place all ingredients except spinach in large shallow pan or Dutch oven. Bring to a boil. Cover partially and reduce to a simmer.
Cook for 15 minutes and add spinach.
Cook until potatoes are very tender- about 8-10 minutes. Puree in blender. Add broth as needed for desired consistency.
The green color is very pretty and this soup looks good with a few dabs of Tabasco on top.
Serve with your favorite side of vegetables or tossed salad.
2 baking potatoes, diced, with peel
2 cups water
1-1/2 cups chicken broth
black pepper to taste
6 cups fresh ready-to-serve spinach
Place all ingredients except spinach in large shallow pan or Dutch oven. Bring to a boil. Cover partially and reduce to a simmer.
Cook for 15 minutes and add spinach.
Cook until potatoes are very tender- about 8-10 minutes. Puree in blender. Add broth as needed for desired consistency.
The green color is very pretty and this soup looks good with a few dabs of Tabasco on top.
Serve with your favorite side of vegetables or tossed salad.
Instructions:
1 bunch scallions, chopped
2 baking potatoes, diced, with peel
2 cups water
1-1/2 cups chicken broth
black pepper to taste
6 cups fresh ready-to-serve spinach
Place all ingredients except spinach in large shallow pan or Dutch oven. Bring to a boil. Cover partially and reduce to a simmer.
Cook for 15 minutes and add spinach.
Cook until potatoes are very tender- about 8-10 minutes. Puree in blender. Add broth as needed for desired consistency.
The green color is very pretty and this soup looks good with a few dabs of Tabasco on top.
Serve with your favorite side of vegetables or tossed salad.