INGREDIENTS

INSTRUCTIONS

Toast bread in a toaster. With a star-shaped cookie cutter, cut out star
shapes from the toast.
Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart
pot and cover with water. Cook over medium-high heat until the potatoes are
almost done, adding spinach (and spinach liquid if using frozen) the last 5
to 10 minutes of cooking time. Remove pan from heat and drain, reserving
cooking liquid.
Puree in batches in a blender (make sure each batch has some spinach,
potatoes, and enough milk and cooking liquid to blend). Pour batches into a
large pot or bowl. When finished, mix well and add salt and pepper to
taste. Add more liquid if you would like a thinner soup.
Serve with sour cream or ketchup swirled into the soup with a spoon and
star croutons.
Yield: 10 cups
Converted by MC_Buster.
Per serving: 900 Calories (kcal); 13g Total Fat; (12% calories from fat);
30g Protein; 171g Carbohydrate; 50mg Cholesterol; 231mg Sodium Food
Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9379
Converted by MM_Buster v2.0n.

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