Prep time: 15 minutes
Total time: 1 hour 10 minutes
1 tsp olive oil
3 slices bacon
8 oz mushrooms, trimmed and sliced
2 leeks, white and pale green parts, cleaned and sliced
1/2 c dry white wine
1 russet potato, peeled and cubed
2 c frozen peas
8 oz baby spinach
2 Tbsp fresh lemon juice
1/4 c 2% plain Greek-style yogurt
Lemon zest, for garnish
HEAT oil in large pot over medium heat. Add bacon and cook until crisp, about 6 minutes. Drain on paper towels. Crumble and set aside.
REMOVE all but 1 Tbsp bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.
ADD potato and 5 cups water. Bring to a boil. Simmer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.
PUREE soup in blender (Search: Best blenders), working in batches, until smooth. Return to pot and bring to a simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. (Makes 7 1/2 cups.) Ladle into bowls. Dollop evenly with yogurt and sprinkle with reserved bacon. Garnish with lemon zest and additional pepper.
Nutrition (per serving): 170 cal, 8 g pro, 23 g carb, 5 g fiber, 4.5 g fat, 1.5 g sat fat, 222 mg sodium
Fight the Flu Naturally: Give your infection-fighting white blood cells a boost with selenium from mushrooms and vitamin A from spinach. Read more of the Best and Worst Natural Flu Remedies.
Bonus Benefits: Potatoes pack blood-pressure-lowering potassium and B vitamins that help your heart and brain.