Potato, Spinach, and Leek Soup recipe

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Ingredients

2 tablespoons olive oil
3 leeks, chopped, or more to taste
½ yellow onion, chopped
3 cups peeled and cubed potatoes, or more to taste
4 cups water
4 cubes vegetable bouillon
1 bunch fresh spinach, chopped, or more to taste
2 cups milk
1 tablespoon ground black pepper
2 teaspoons salt
¼ teaspoon ground paprika
¼ teaspoon chili powder

Nutrition Info

187.5 calories
carbohydrate: 27.4 g
cholesterol: 6.5 mg
fat: 6.6 g
fiber: 4.3 g
protein: 6.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 880.1 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large soup pot over medium heat. Add leeks and onion, simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.

  2. Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more, adjust spices to taste.

Recipe Yield

6 servings

Recipe Note

I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.

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