Leek, Potato and Spinach Soup
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Easy to make and packed with veggies, this is one green soup they won't turn their noses up at.
, chopped (white and light green parts only)
, peeled and chopped
, or chicken broth
- 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)
- 4 g,
- 29 g,
- 7 g,
- 4 g,
- 253 mg.