Potato, Spinach and Sausage Soup

4 leeks, about 3 pounds

1 bunch, about 12 ounces, spinach

2 pounds red potatoes, about 4 medium

6 cups fat-free, reduced-sodium chicken broth

1 bay leaf

1 tablespoon light olive oil

12 ounces low-fat smoked sausage, cut into Ø-inch pieces

Fresh ground black pepper

Trim the roots and tough greens from the leeks to reveal the white and pale green parts. Cut in half lengthwise and rinse under cold water to remove the grit. Pat dry then thinly slice crosswise for 3 to 4 cups.

Rinse and trim ends from spinach and coarsely chop for about 4 packed cups. Peel potatoes and cut into ½-inch cubes.

Place a large saucepan over medium high heat; add broth, potatoes and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Remove and discard bay leaf. Break up some of the potatoes by pressing them against the side of the pan, leaving some chunks.

While potatoes cook, place a Dutch oven or large saucepan over medium heat and add olive oil. When oil is hot, add sausage and cook, stirring frequently, until lightly browned in spots, about 4 minutes. Add leeks and cook until soft, 3-5 minutes.

Add potato mixture and spinach to Dutch oven (or saucepan) and simmer about 3 minutes, stirring occasionally. Season with pepper. Taste and adjust seasoning.

Serves six.

Nutrition values per serving: 238 calories (16 percent from fat), 4.2 g fat (0.8 g saturated), 37.6 g carbohydrate, 4.1 g fiber, 15.5 g protein, 25 mg cholesterol, 926 mg sodium.

SaltSense: 95 percent of the sodium in this soup comes from two sources: the broth and sausage, with the majority of that coming from the sausage. Using sodium-free broth reduces the sodium per serving to a reasonable 529 milligrams per serving. Using less sausage will reduce the sodium further.