Creamy Spinach & Potato Soup

• 6 cups cubed peeled potatoes
• 2 medium leeks (white portion only), chopped
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1 teaspoon sodium-free chicken bouillon granules
• 3 cups reduced-sodium chicken broth
• 1 can (12 ounces) reduced-fat evaporated milk
• 1 package (9 ounces) fresh spinach, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside.
2. In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

potatoes, leeks, canola oil, allpurpose, chicken bouillon granules, chicken broth, milk, fresh spinach, salt, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/creamy-spinach-potato-soup/ (may not work)