Potato, Leek, And Spinach Soup Recipe

Recipe By Slurrp

This Potato, Leek, and Spinach Soup is a comforting and nutritious dish that is perfect for a cozy meal. The combination of potatoes, leeks, and spinach creates a flavorful and creamy soup that is packed with vitamins and minerals. The soup is easy to make and can be enjoyed as a starter or a main course. Serve it with a crusty bread for a complete and satisfying meal.

3.8
10 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Potato, Leek, And Spinach Soup
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ingredients serve

Ingredients for Potato, Leek, And Spinach Soup Recipe

  • 0.33 part Leeks, White And Light Green Only, Chopped
  • 1/2 Potatoes, Peeled And Diced
  • 0.67 cup Vegetable Broth
  • 0.67 cup Fresh Spinach
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Potato, Leek, And Spinach Soup Recipe

Cooking Directions

  • STEP 1.Start by washing and chopping the leeks, potatoes, and spinach.
  • STEP 2.In a large pot, heat some olive oil and sauté the leeks until they are soft and translucent.
  • STEP 3.Add the potatoes and vegetable broth to the pot and bring it to a boil. Reduce the heat and let it simmer until the potatoes are tender.
  • STEP 4.Once the potatoes are cooked, add the spinach and cook for a few more minutes until wilted.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Serve the soup hot and garnish with some fresh herbs or a drizzle of olive oil.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to thoroughly wash the leeks to remove any dirt or sand.
  • For a creamier texture, you can add a splash of heavy cream or coconut milk.
  • Feel free to customize the soup by adding other vegetables or herbs of your choice.

Storage and Serving

  • This soup is best served hot.
  • Garnish with fresh herbs or a drizzle of olive oil for added flavor.
  • Reheat any leftovers in a pot over low heat, stirring occasionally.
Nutrition
value
108
calories per serving
2 g Fat4 g Protein16 g Carbs5 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    16g
  • Fiber
    5g

MacroNutrients

  • Carbs
    16g
  • Protein
    4g
  • Fiber
    5g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    4mg
  • Vitamin A
    2662mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    155mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    51mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    113mg
  • Manganese
    2mg
  • Phosphorus
    77mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp