Creamy Spinach And Potato Soup - cooking recipe

Ingredients

1 (16 ounce) bag frozen spinach (chopped)
1 (15 ounce) can diced new potatoes
1 (15 ounce) can creamed corn
2 cups nonfat milk
1 1/4 cups 2% cheddar cheese
5 cups vegetable stock
2 tablespoons onion powder
1 tablespoon garlic powder
salt and pepper

Preparation

To 5 cups of vegetable stock add the spinach, potatoes, and milk.
Cook on medium heat until begins to bubble slightly.
Transfer to blender in two or three batches and puree. Then return to pot.
Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
Allow to cool slightly before serving.