3/4 cup (3 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
3/4 cup 1% low-fat milk
How to Make It
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.
Soup flavor was very bland. Didn't blend smoothly, no matter how long I processed it in the blender and ended up very thick, not creamy. Added twice the amount of cheese and salt for flavor and milk to add creaminess to make it edible for the night, threw away all leftovers.
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