Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
1/4 cup olive oil
1 onion	Peeled, washed, and chopped
4 cups spinach	Washed and chopped
2 medium carrot	Washed, peeled, and sliced
2 medium potatoes	Washed, peeled, and sliced
2 tablespoons lemon juice
5 cups chicken low sodium broth
1 cup evaporated low fat milk
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Melt olive oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time.  Add the potatoes and spinach, stir until coated.
2	Stir the broth and cook, partially covered, until potatoes are tender, about 20 minutes Put into a blender and blend until smooth..
3	Return to pot, stir in cream and lemon juice.
4	Add salt and pepper.  Reheat without boiling.  Serve hot.	Cook until internal temperature reaches 135°F.