Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light October 1998

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

204 calories; calories from fat 27%; fat 6.1g; saturated fat 2.9g; mono fat 2.2g; poly fat 1g; protein 12.8g; carbohydrates 26.9g; fiber 3.2g; cholesterol 9mg; iron 3mg; sodium 514mg; calcium 325mg.
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