When I received potatoes, leeks, and spinach in my CSA box and had no idea what to do with them, I came up with this soup recipe. It came out excellent and is ideal for vegetables in the fall.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- Add more or less spinach depending on how much you enjoy it. Also, make sure the spinach is chopped into small pieces, otherwise it is difficult to eat with a spoon.
- You can use chicken or vegetable broth instead of water and bouillon cubes.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 880 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and flavor was okay but one of two things needs to happen. More potatoes or less milk. I also feel that the chili powder and paprika need added when you add the spinach to cook off that “raw” flavor and also to flavor the broth. 3 stars as written.