Best Leek Potato Spinach Stew Recipes

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

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

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

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

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

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

Potato Leek Soup image

This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 15

Ingredients

2 dried bay leaves
6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.