Potato Leek Spinach Soup

• 4 large potatoes
• 2 large leeks white and tender green parts only
• 3/4 pound mushrooms
• 3/4 pound spinach fresh
• 1 x salt
• 1 x butter buds optional
• 1 x milk skim, optional

1. Peel and coarsely chop potatoes.
2. Trim leeks, slice in half longwise and separate under running water to remove all sand and dirt, then coarsely chop.
3. Clean and quarter mushrooms.
4. Place all in large pot and just cover with water.
5. Add salt, about 2 teaspoons, and bring to boil.
6. Simmer until potatoes are tender, about 20 minutes.
7. Ladle 1/2 of cooked potato mixture into food processor and add half of the spinach.
8. Process until smooth and thick.
9. Repeat with rest of potatoes and spinach.
10. Add about 1 Tablespoon butter buds for flavor and thin with skim milk if needed.
11. Serve hot.

potatoes, leeks, mushrooms, salt, butter, milk

Taken from recipeland.com/recipe/v/potato-leek-spinach-soup-46181 (may not work)