Spinach, Leek, and Potato Soup

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)
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 30%
  • Protein: 5.5g
  • Fat: 6.7g
  • Saturated fat: 3.7g
  • Carbohydrate: 30g
  • Fiber: 3.9g
  • Sodium: 2001mg
  • Cholesterol: 16mg

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. 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. 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.
  3. Note: Nutritional analysis is per serving.
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