Cheesy Potato Florentine Soup

Ingredients

• 0.1 teaspoon pepper black
• 3 ounces cheddar cheese reduced-fat
• 16 ounce less-sodium chicken broth fat-free canned
• 2 cups hash brown potatoes frozen southern-style thawed
• 2 cups leek thinly sliced ( 2 large)
• 0.8 cup milk 1% low-fat
• 2 teaspoons butter 
• 0.1 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 1.5 cups water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• blender

Directions

1. Melt the margarine in a large saucepan over medium-high heat.
2. Add the sliced leek, and saut 4 minutes.
3. Add the hash brown potatoes and next 5 ingredients (potatoes through spinach). Bring to a boil; reduce heat, and simmer 5 minutes, stirring occasionally.
4. Place half of potato mixture in a food processor or blender, and process until smooth.
5. Pour pured potato mixture into a large bowl. Repeat procedure with remaining potato mixture. Return pured potato mixture to pan. Stir in cheese and milk; cook 1 minute or until thoroughly heated and cheese melts.