1. 2 tablespoons buttery spread
2. 1 small onion, chopped
3. 3 cups skim or one percent milk
4. 1 cup water
5. 1 can whole potatoes, drained and rinsed (substitute 2 cups raw potatoes, cooked)
6. 1/2 can spinach, drained and rinsed
7. 1 cup dehydrated mashed potato flakes
8. 1/4 teaspoon pepper

1. Sauté onion in buttery spread over medium heat in a large saucepan until soft. 
2. Add milk and water onion. Heat until mixture is hot.
3. Rinse both canned vegetables with water and drain again.
4. Chop potatoes and spinach.
5. Add instant potato flakes, chopped potatoes, spinach and pepper to milk mixture.
6. Simmer together 10 minutes before serving hot.

Calories: 170
Fat: 3 g
Cholesterol: 5 mg
Sodium: 125 mg
Carbohydrate: 29 g
Dietary fiber: 4 g
Protein: 7 g