… and what is better when the weather turns cooler than a warm bowl of soup????
Kate’s Easy Baked Potato Soup
12 slices of turkey bacon
2/3 cup margarine
2/3 cup whole wheat flour (*I added 3 Tbsp of ground flax seed)
3.5 cups of 1% milk
3.5 cups of low sodium chicken broth
4 red potatoes, cubed
4 green onions
1 carrot (shredded)
3 celery stalks, cut into small slices
6 cups of fresh spinach
1/2 can of cream of celery
1/2 cup sour cream
1 cup shredded low fat cheddar cheese
1 tsp salt
1 tsp black pepper
2 tsp cumin
1. brown and crumble the bacon, set aside on paper towel to absorb extra grease
2. put spinach in a large wok and cover, set to medium heat. spinach will cook and shrink up. add diced onions, celery and carrots to the spinach and stir fry for 2-3 minutes. remove from heat and set aside.
3. melt margarine over medium heat and add flour and flax seed mixture until smooth. whisk continually as milk and chicken stock are added. mixture will thicken. add cream of celery and continue whisking. add potatoes (leave skin on!) and spinach mixture, continually mixing and bring to a boil. after a few minutes, reduce heat to a simmer (for about 10 minutes).
4. add bacon, cheese and sour cream and seasonings to taste. keep stirring until cheese is melted. serve immediately.