Potato Leek And Spinach Soup 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 SOUP WITH SPINACH



Potato Leek Soup With Spinach image

Roasting makes this a delicious soup, and it's really easy to play with. I've used Russets with skin on for a very hearty robust flavour, or yellow for a more mild flavour. Once, I only had 2 leeks, and it was still great. Freezes well.

Provided by SheCal

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs yukon gold potatoes, peeled and cut into 3/4-inch cubes
4 leeks, white and light green parts, washed and chopped
3 tablespoons olive oil
3 cups spinach, lightly packed
2/3 cup white wine (replace with chicken broth if desired)
6 cups chicken broth
1/2 cup half-and-half
1/2 cup parmesan cheese, shredded, plus extra for garnish
1/4 cup bacon, crumbled or 1/4 cup bacon bits (to garnish)

Steps:

  • Preheat oven to 400°F.
  • Combine the potatoes, leeks and olive oil into large dutch oven, and stir to evenly coat.
  • Roast vegetables for 40 - 45 mins, stirring occaisionally, or until potatoes are tender.
  • Add the spinach and stir to combine. Roast for 5 more minutes, until the spinach is wilted.
  • Remove the dutch oven and place on stove over medium heat. Add the wine and 1 cup of chicken broth and stir, scraping up any brown bits from the bottom of the pan.
  • Add in the rest of the chicken broth.
  • Using an immersion blender, puree the soup until smooth. (You can do batches in a blender or food processer instead, and return to dutch oven).
  • Stir in half-and-half and parmesan. Serve topped with shredded parmesan and crumbled bacon if desired.

Nutrition Facts : Calories 414, Fat 16, SaturatedFat 5.2, Cholesterol 18.9, Sodium 965, Carbohydrate 49.9, Fiber 4.8, Sugar 5.1, Protein 14.3

CREAMY SPINACH & POTATO SOUP



Creamy Spinach & Potato Soup image

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

SPINACH SOUP



Spinach soup image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire - Food writer

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 9

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

  • Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
  • Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
  • Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
  • Stir in the crème fraîche. Reheat and serve.

Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium

CURRIED POTATO AND LEEK SOUP WITH SPINACH



Curried Potato and Leek Soup with Spinach image

Categories     Soup/Stew     Dairy     Leafy Green     Onion     Potato     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Wheat/Gluten-Free     Fall     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

2 medium leeks (white and pale green parts only)
1 medium boiling potato such as Yukon Gold
1 tablespoon unsalted butter
1/2 teaspoon curry powder
2 cups water
1 cup packed spinach leaves
1/2 cup milk

Steps:

  • Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
  • While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.

LEEK, POTATO AND SPINACH SOUP



Leek, Potato and Spinach Soup image

Make and share this Leek, Potato and Spinach Soup recipe from Food.com.

Provided by Kitchen__Princess

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 medium leeks
50 g butter
4 medium potatoes, peeled and thinly sliced
freshly grated nutmeg
500 g frozen spinach, thawed according to instructions
1 3/4 teaspoons salt
1 liter water
500 ml milk, heated

Steps:

  • Use a large knife to cut off the tops of the leeks, then shave off any rough parts and remove any coarse leaves. Trim off the roots, and cut each leek in two lengthways, then rinse under running water. Slice thinly.
  • Melt butter in a large saucepan, then add the leeks. Toss them in the butter over the heat for 3-5 minutes, season with nutmeg then lay the potatoes on top. Don't stir the potatoes through the leeks, because if they sit on the bottom of the.
  • pot they can catch. Cover the pan with a lid and cook on a very gentle heat for 20 minutes.
  • Stir through the salt, then add the water and hot milk. Bring it just to boiling point, stirring often, then turn heat to low. Partially cover with a lid and cook very gently for 20 minutes.
  • Puree the soup in batches in a food processor or blender. For a really smooth finish, pass soup through a coarse sieve into a large bowl. Puree the spinach with 1 cup of soup, then mix this into the pot of soup. Reheat gently, check seasoning, then serve.

Nutrition Facts : Calories 212.1, Fat 8, SaturatedFat 4.8, Cholesterol 21.9, Sodium 638.4, Carbohydrate 30.4, Fiber 5.1, Sugar 3.1, Protein 7.3

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