Creamy Potato Soup - cooking recipe

Ingredients

1/4 c. chopped onion
1 Tbsp. margarine
1 c. diced carrots
1 (14 oz.) can chicken broth
3 c. water
2 c. cubed, peeled potatoes
1 tsp. ground peeled potatoes
2 c. chopped spinach leaves, packed down

Preparation

Saute onion in margarine until tender.
Add carrots and chicken broth.
Cover and simmer until carrots are tender.
Add remaining ingredients except spinach.
Bring to a boil and simmer until potatoes are tender, about 15 to 20 minutes.
Add spinach. Heat thoroughly.
Yield:
About 9 cups.
Per Serving:
Calories: 79.
Carbohydrate:
14 g.
Protein:
3 g.
Fat:
1 g.
Sodium: 156 mg.
Exchanges per Serving:
1 starch/bread.