Cheesy Potato Florentine Soup

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4 servings (serving size: 1 1/4 cups)


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2 teaspoons stick margarine or butter
2 cups thinly sliced leek (about 2 large)
2 cups frozen Southern-style hash brown potatoes, thawed
1 1/2 cups water
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
3/4 cup 1% low-fat milk


Melt the margarine in a large saucepan over medium-high heat. Add the sliced leek, and sauté 4 minutes. Add the hash brown potatoes and next 5 ingredients (potatoes through spinach). Bring to a boil; reduce heat, and simmer 5 minutes, stirring occasionally.

Place half of potato mixture in a food processor or blender, and process until smooth. Pour puréed potato mixture into a large bowl. Repeat procedure with remaining potato mixture. Return puréed potato mixture to pan. Stir in cheese and milk; cook 1 minute or until thoroughly heated and cheese melts.

Created date

October 2003

Nutritional Information

Calories 204
Caloriesfromfat 27 %
Fat 6.1 g
Satfat 2.9 g
Monofat 2.2 g
Polyfat 1 g
Protein 12.8 g
Carbohydrate 26.9 g
Fiber 3.2 g
Cholesterol 9 mg
Iron 3 mg
Sodium 514 mg
Calcium 325 mg