Directions:
- Bring water and salt to a boil; cut the potatoes in half lengthwise, and then into 1/2 thick slices; boil over medium-high heat for twenty minutes.
- Add the spinach and boil another 10 minutes being careful to not overcook in order to maintain it's bright green color.
- Drain, reserving 1 1/4 cups cooking liquid; in a food processor, process the potatoes and spinach until very smooth, adding the butter 1/2 T at a time.
- Return the puree to the pot and add the reserved liquid until the desired consistency; reheat slowly and season with salt and pepper; ladle into shallow soup plates and garnish with nutmeg or shaved cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.84 Kcal (334 kJ) | ||
| Calories from fat | 43.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 7% | |
|---|---|---|---|
| Cholesterol | 12.72mg | 4% | |
| Sodium | 237.67mg | 10% | |
| Potassium | 299.32mg | 6% | |
| Total Carbs | 8.32g | 3% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.5mg | 8% | |
| Calcium | 65mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.27 Kcal (139 kJ) | ||
| Calories from fat | 17.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 7% | |
|---|---|---|---|
| Cholesterol | 5.3mg | 4% | |
| Sodium | 99.02mg | 10% | |
| Potassium | 124.71mg | 6% | |
| Total Carbs | 3.46g | 3% | |
| Sugars | 0.94g | 9% | |
| Dietary Fiber | 0.79g | 8% | |
| Protein | 0.65g | 3% | |
| Vitamin C | 6.5mg | 26% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.6mg | 8% | |
| Calcium | 27.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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