Spinach, Leek, and Potato Soup
Time: 30 minutes. The venerable vichyssoise, but without cream and with spinach--making it a beautiful electric green and good for your waistline.
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04/11/2014
I'm a fan of spinach, but I thought the flavor of this was unbalanced and vegetal--almost unpleasantly so. The leek and potato were completely masked. I think if I ever make this again, I'll cut the spinach amount by at least 1/3 and go from there.
01/22/2014
This is a lovely and quick soup...the crutons was the finishing touch...I toasted in the oven after applying olive oil. When I took them out of the oven and they were still hot I rubbed fresh garlic on it...the flavors were great and so healthy!
11/02/2009
Delicious. The flavors work great together, and lend a mild, savory taste. I also included 3 cloves of garlic, used 2 red potatoes instead of Yukon, and added a little heavy cream at the end. Definitely a winner in our house! I love how simple these recipes are, and don't require complicated ingredients. Yum!
10/24/2009
This soup is a winner! While I love the classic vichyssoise, the spinach adds a great flavor. And healthy too!
09/24/2009
Good result. I generally followed the recipe: used a bunch of leeks, 3-4 cloves of garlic,4 small potatoes; a pkg of frozen spinach. Added salt, lemon pepper and a few drops of white truffle oil at end. Great with Trader Joes Parmesan Crisps.
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