INGREDIENTS
- 1/4 cup butter
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 450 grams russet potatoes, peeled and chopped
- 3 cups sodium-reduced chicken broth
- 280 grams baby spinach
PREPARATION
- In a large saucepan, melt butter over medium heat.
- Add shallots, garlic, salt, and pepper to the pan, and cook while stirring occasionally until softened and light golden, for about 4 minutes.
- Add potatoes to the pan and cook while stirring for another 2 minutes.
- Add 4 cups of water and broth to the pan and bring it to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, about 15 to 20 minutes.
- Turn off the heat and stir in the spinach. Let it stand on the burner for 5 minutes.
- Working in batches, puree the soup until it is smooth using a blender.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about
141 cal, 4 g pro, 8 g total fat (5 g sat. fat), 15 g carb, 2 g fibre,
20 mg chol, 580 mg sodium, 428 mg potassium. % RDI: 7%
calcium, 14% iron, 55% vit A, 15% vit C, 33% folate.
