POTATO, LEEK, AND SPINACH SOUP
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
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
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
Provided by BETH4KIDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g
CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP
A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.
Provided by HippieVeganMamaTo5
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan.
- Saute onion and garlic for 2-3 minutes.
- Add vegetable stock and water.
- Add leeks and potato.
- Season with salt, pepper, and basil.
- Bring to boil then reduce heat, cover, and simmer for 20 minutes.
- Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
- Return to saucepan and add Earth Balance, sour cream, and milk.
- Heat through.
- Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
Nutrition Facts : Calories 105.5, Fat 2.4, SaturatedFat 0.5, Sodium 649.1, Carbohydrate 18.6, Fiber 4.5, Sugar 2.8, Protein 4.8
POTATO, SPINACH, AND LEEK SOUP
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
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
CREAMY LEEK AND SPINACH SOUP
Creamy leek, spinach, and ham soup. Serve with a nice bread.
Provided by Kim Playfair
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
- Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
- Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 8 g, Cholesterol 55.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 3.7 g, Sodium 367.8 mg, Sugar 3.3 g
CURRIED POTATO AND LEEK SOUP WITH SPINACH
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
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.
FENNEL, LEEK AND SPINACH SOUP
Categories Soup/Stew Blender Vegetable Passover High Fiber Wheat/Gluten-Free Fennel Leek Spinach Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
- Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
LEEK &SPINACH SOUP
very easy to make and tasted great
Provided by jul34es
Time 55m
Yield Serves 6
Number Of Ingredients 13
Steps:
- chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes.
- add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender.
- remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season.
- add a dollop of creme fraiche and some chopped chives.
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. From All Recipes.
Provided by CaliforniaJan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
- This makes a thick soup. Add additional broth if you prefer a thinner consistency.
Nutrition Facts : Calories 142.9, Fat 2.3, SaturatedFat 0.3, Sodium 815.5, Carbohydrate 23.9, Fiber 7.1, Sugar 4.1, Protein 7.6
SPINACH-LEEK CREAM SOUP
I love spinach cream and this recipe has leek in it. From Ricardo. ETA : I made it on August 27, 2011. I didn't use celery salt. I used a bag of near 170 g of spinach. After I pureed it, I tasted it and liked it that way without anything else. My son that is very picky liked this soup. I was kind of surprised. After he tasted it, he wanted a bowl.
Provided by Boomette
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
- Add spinach and keep cooking 1 minute.
- In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
Nutrition Facts : Calories 226.5, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 376.2, Carbohydrate 26.3, Fiber 2.7, Sugar 5.4, Protein 8.8
CREAMY LEEK AND SPINACH SOUP
Number Of Ingredients 8
Steps:
- Melt 3 Tbsp butter in heavy large pot over medium heat
- Add leeks, saute until soft but not colored (about 8 minutes)
- Add wine and sugar and simmer until almost all liquid evaporates, stirring occasionally (about 4 minutes)
- Add stock
- Set aside 2 cups (packed) spinach leave and add remaining spinach to soup
- Stir until spinach wilts (about 2 minutes)
- Mix in parsley and bring to boil
- Reduce heat, cover and simmer 10 minutes to blend flavors
- Working in batches, puree soup with reserved 2 cups spinach in blender
- Return soup to pot
- Season with salt and pepper
- NOTE: Can be made 1 day ahead, cover and chill - bring to simmer before continuing
- Add cream and 3 Tbsp butter to soup
- Whisk until butter melts
- Ladle into bowls
CHICKEN SPINACH AND LEEK SOUP.
Steps:
- Heat olive oil in a large saucepan. Add onion leek and carrots. Season with salt. Cover and cook until tender. Add garlic, tarragon, bay leaves and chicken. Cook 3 mins. Add the stock, season and simmer for 8 mins or until the chicken is cooked through. Add spinach and stir to wilt. To Serve: Ladle into bowls. Top with shaved parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.
LEEK POTATO AND SPINACH SOUP
Yield 4-6
Number Of Ingredients 6
Steps:
- In a large saucepan melt butter in 1 cup of stock. Add leeks, simmer covered over low heat 5 mins. Add potatoes and the remaining stock, simmer until potatoes are tender - about 25 mins. Just before serving add spinach, simmer gently 5 mins, add salt and pepper to taste. Garnish with sour cream if desired.
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