Potato, Leek, and Spinach Soup recipe

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Ingredients

2 large leeks, thinly sliced (white and pale green parts only)
10 ounces bacon, cut into small pieces
2 large cloves garlic, sliced
1 pound yellow potatoes, cut into bite-size cubes
2 bay leaves
1 (32 fluid ounce) container chicken stock
4 cups loosely packed fresh spinach, chopped
1 (14.5 ounce) can chicken broth, or to taste
¾ cup half-and-half, or to taste
salt and ground black pepper to taste

Nutrition Info

232.3 calories
carbohydrate: 24.5 g
cholesterol: 30.2 mg
fat: 10.8 g
fiber: 2.6 g
protein: 10.3 g
saturatedFat: 4.5 g
servingSize: -
sodium: 1171.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.

  2. Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.

  3. Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks, add bay leaves. Pour the carton of chicken stock over the potatoes, bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.

  4. Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover, process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup, continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

Recipe Yield

6 servings

Recipe Note

I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.

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