Ingredients

• 2 Tbsp unsalted butter
• 1 small yellow onion diced
• 1 medium russet potato (peeled and diced)
• 4 cups low sodium chicken broth (I use Pacific Low Sodium Chicken Broth)
• 10 oz baby spinach leaves (you can use any greens, like Swiss chard, power greens, etc.)

In a large stock pot on medium heat, melt butter.

Add the onions and saute until translucent about 4 minutes. 

Add potatoes and cook for 3 minutes, mixing with onions.

Mix in the spinach and cook until wilted.

Add the chicken stock, bring to a boil then reduce to a simmer. Cover the pot and cook for 15 minutes, or until the potatoes are fork-tender.

Allow to cool and transfer all to a Vitamix or strong blender. Blend to a creamy consistency and serve.

TIP: If you’re feeling lazy, you can use instant potato flakes, such as Bob’s Red Mill. They have no sodium.

There are only 40 mg of sodium per serving of the Pacific Chicken Broth (1 cup) and spinach has 24 mg per cup. So, you’re total sodium content will vary based on the broth and greens used, but based on this recipe, there are 65 mg of sodium per serving!