Spinach, Leek, and Potato Soup

Name: Spinach, Leek, and Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps butter; 946 milliliters vegetable or chicken broth; 237 milliliters About croutons; 454 grams leeks; 1 teaspoons salt; 1 teaspoon salt; 454 grams spinach, roots and stems discarded; 340 grams large Yukon Gold potato, peeled and chopped

Spinach, Leek, and Potato Soup might be just the soup you are searching for. This recipe serves 4. One serving contains 238 calories, 9g of protein, and 8g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have croutons, salt, spinach, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt; lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. In a large saucepan over medium-high heat, melt butter.

Ingredients you will need

Butter

Leek

Water

Equipment you will use

Colander

Sauce Pan

Bowl

Add leeks and salt and cook until limp, stirring often, about 5 minutes.

Ingredients you will need

Leek

Salt

Add broth and potato. Bring to a boil, covered; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.

Ingredients you will need

Potato

Broth

Add spinach and cook until wilted, about 1 minute.

Ingredients you will need

Spinach

Pure in a blender, in batches if necessary, holding lid down with a towel.

Equipment you will use

Blender

Pour back into saucepan and thin with more broth if you like; reheat until hot. Season with salt and pepper. Divide soup between 4 serving bowls and top each with about 1/4 cup croutons.

Ingredients you will need

Salt And Pepper