Leek, Potato and Spinach Soup


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 Servings
Leek, Potato and Spinach Soup

Easy to make and packed with veggies, this is one green soup they won't turn their noses up at.


  • 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


  • 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 4g, Carbohydrates 29g, Fat 7g, Fibre 4g, Sodium 253mg.

This article was originally published on Jun 19, 2012

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