Leek Potato Spinach Stew Recipes

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POTATO, SPINACH, AND LEEK SOUP



Potato, Spinach, and Leek Soup image

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.

Provided by lawgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 880.1 mg, Sugar 7.2 g

POTATO, LEEK, AND SPINACH SOUP



Potato, Leek, and Spinach Soup image

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

Provided by ShelleyQ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1171.1 mg, Sugar 2.8 g

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