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4 large potatoes (I used large bakers, all I had in the house)

4 large potatoes (I used large bakers, all I had in the house) is a soups recipe made with Leeks White And Tender Green Parts Only, Mushrooms, Fresh Spinach, Salt, and Butter Buds. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2
• 3/4 lb
• 3/4 lb
• Salt
• Butter Buds
• Skim Milk

Method (preview)

1. 1

   Peel and coarsely chop potatoes.

2. 2

   Trim leeks, slice in half longwise and separate under running water to remove all sand and dirt, then coarsely chop.

3. 3

   Clean and quarter mushrooms.

4. 4

   Place all in large pot and just cover with water.

5. 5

   Add salt, about 2 teaspoons, and bring to boil.

6. 6

   Simmer until potatoes are tender, about 20 minutes.

7. 7

   Ladle 1/2 of cooked potato mixture into food processor and add half of the spinach.

8. 8

   Process until smooth and thick.

9. 9

   Repeat with rest of potatoes and spinach.

10. 10

    Add about 1 Tablespoon butter buds for flavor and thin with skim milk if needed.

11. 11

    Serve hot.