Leek, potato and spinach soup

  • Preparation time:
  • 15 min
  • Plus time:
  • Cooking time: 25 minutes
  • Makes:
  • 4 Servings

This article has not been rated yet.

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

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 broth , or chicken broth
  • 4 cups packed baby spinach
  • 1/4 cup plain yogurt
  • 1 tbsp chives , chopped

Directions

  • 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
  • 4 g
  • Carbohydrates
  • 29 g
  • Fat
  • 7 g
  • Fibre
  • 4 g
  • Sodium
  • 253 mg
No Comments