I know many of you are dreaming of spring and lighter meals but since we’re still in the midst of one of the snowiest and coldest winters, I figured I might not be the only one still wanting to cozy up with a piping hot bowl of comfort ~ Creamy Potato Leek Soup with Spinach.
This flavorful soup is thick and rich, but not loaded with calories or cream. If you follow me on Instagram you may have tuned into my monthly soup series I started a few months ago? If you missed them, I linked them below.
Here’s September, October and November’s soup recipes. And yes, December was a bit chaos with work, the holiday travels, etc, so I didn’t get around to sharing a delicious soup. My apologies😁.
Can a simple pot of soup expand your horizons, change your life, and turn you into a more interesting and exciting person?
If you’ve never:
- Bought a leek
- Cooked a leek
- Eaten a leek
- Made or tasted potato soup
- Roasted potatoes
- Put Spinach in a soup
Get ready to have some fun and fall in love with Leeks!
They are my new best friend. Every time I cook with them I wonder why I don’t more often. They are good roasted, steamed, sautéed, and even blended raw into a soup. Don’t waste anymore time…go buy some leeks!
I’ve made this soup with onions in place of the leeks, and organic arugula in place of the spinach, and while both substitutions were very good, I prefer the leeks and spinach version. I also tend to prefer my soups on the thick side. If you like yours thinner, just add a little extra veggie or chicken broth until it’s the desired consistency.
If you are using chicken broth…Homemade is so much better anything you can buy and ridiculously easy to make.
Don’t fret if you don’t have homemade but if you haven’t made homemade bone broth, try it. It also freezes beautifully. All you have to do is put a few pieces of uncooked chicken or a leftover chicken carcass a few carrots, a couple of quartered onions, two or three ribs of celery, a handful of parsley, apple cider vinegar (to help pull out all the collagen and minerals from the bones) and some black peppercorns into a pot, cover with water, bring to a boil, then simmer gently for several hours and strain. Or use your Instant pot and set to maximum time. I run it through twice. Yep, that’s it.
As always, I urge you to seek out local and organic ingredients; they really do make a difference.
This is soup is absolutely perfect on a cold winter day..after a brutal cold run…and sorry to say…its still winter 😳
CREAMY POTATO LEEK SOUP
Ingredients:
- 1 pound leeks
- 2 tablespoons butter
- ½ teaspoon salt
- fresh ground pepper
- 4 cups vegetable or chicken bone broth
- 3 or 4 large Yukon Gold potato, peeled and chopped (or previously roasted ones)
- 1 pound fresh spinach
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Directions:
- 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. I like to use Basic H….removes all impurities and if your veggies are not organic, a must!
- In a large saucepan over medium-high heat, melt ghee or butter or olive oil. 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. You can also left over roasted or steamed potatoes.
- Add spinach and cook until wilted, about 1 minute.
- 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.
Are you a fan of leeks?
Do you have a favorite season?
I am so tired of ice, snow, wind, and cold.
What’s your favorite potato soup recipe?
Leave a Reply