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)

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

This article was originally published on Jun 19, 2012