Instructions: Peel, core and chop the pears. In large saucepan, melt butter over medium-high heat. Add pears and cook, stirring frequently, until tender, about 7 minutes. Reserve 1/2 cup pear mixture and set aside. Add potato soup to pears and bring to boil. Simmer 5 minutes.

Transfer soup to food processor fitted with steel blade. Puree and return to saucepan. Stir in spinach and cook 1 minute longer. Serve hot, sprinkled with reserved pears.

Description: "Enhanced canned potato soup; or use left-over potatoes and skim milk."

NOTES : You knew a can of potato soup was quick, and maybe even descended from an ancestral vichyssoise. A new way to spruce up the flavor is to add sweet pears and a handful of baby spinach. It tastes good and even has some fiber and nutrition. (181 cals, 6g fat

canned fat-free or low fat potato soup spruced up with fresh pears and spinach.

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