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Spinach, Leek, and Potato Soup

Serves 4-6


1 lb. spinach

1 lb. leeks

4 cups chicken or vegetable broth

1 large potato

croutons (optional)



Trim tough stems from 1 lb. of spinach and rinse

Cook 1 lb. cleaned, sliced leeks in butter with salt, stirring, until softened, about five minutes.  Add four cups vegetable or chicken broth and one large chopped and pealed Yukon Gold Potato.  Bring to a boil, covered, and then simmer until potato is tender, ten to fifteen minutes.  Add spiniach and cook until wilted, about one minute.

Puree soup in blender in batches.  Reheat pan, thinning with some broth if you like.  Season with salt and pepper.

Top it with croutons.

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