Leek, potato and spinach soup

This leek, potato and spinach soup is easy to make and packed full of healthy vegetables.

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Preparation time:
15 minutes
Cooking time:
25 minutes
Makes:
4 Servings
Jodi Pudge


 
Jodi Pudge

Ingredients

  • 2 tbsp unsalted butter
  • 3 cups leeks, chopped (white and light green parts only)
  • 1 tsp garlic, chopped
  • 2 cups yellow-fleshed potatoes, peeled and chopped
  • 6 cups low-sodium vegetable or chicken stock
  • 4 cups packed baby spinach
  • 1/4 cup plain yogurt
  • 1 tbsp chives, chopped

Instructions

  • Heat butter in a large saucepan over medium heat. Add leeks and sauté for 5 min or until softened. Add garlic and sauté for 1 min longer. Add potatoes and stock, turn heat to high and bring to a boil. Reduce heat and simmer for 10 min or until vegetables are very soft and flavours are combined. Add spinach and cook for 1 min or until wilted. Let cool for a few min.
  • Transfer soup in batches to a blender and purée until smooth. Adjust seasoning to taste.
  • Serve with a spoonful of yogurt overtop and sprinkle with chives.

Nutrition (per Serving)

calories
185 
protein
g
carbohydrates
29 g
fat
g
fibre
g
iron
mg
sodium
253 mg

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