Spinach, Leek, and Potato Soup

Spinach, Leek, and Potato Soup Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 30 minutes. The venerable vichyssoise, but without cream and with spinach--making it a beautiful electric green and good for your waistline.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 198
Caloriesfromfat 30 %
Protein 5.5 g
Fat 6.7 g
Satfat 3.7 g
Carbohydrate 30 g
Fiber 3.9 g
Sodium 2001 mg
Cholesterol 16 mg

Ingredients

1 pound leeks
2 tablespoons butter
1/2 teaspoon salt
4 cups vegetable or chicken broth
1 large (12 oz.) Yukon Gold potato, peeled and chopped
1 pound spinach, roots and stems discarded
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
About 1 cup croutons

Preparation

1. Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt; lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. In a large saucepan over medium-high heat, melt butter. Add leeks and salt and cook until limp, stirring often, about 5 minutes. Add broth and potato. Bring to a boil, covered; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. Add spinach and cook until wilted, about 1 minute.

2. Purée in a blender, in batches if necessary, holding lid down with a towel. Pour back into saucepan and thin with more broth if you like; reheat until hot. Season with salt and pepper. Divide soup between 4 serving bowls and top each with about 1/4 cup croutons.

Note: Nutritional analysis is per serving.

Note:

October 2009
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