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Potato Leek & Spinach Soup

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Potato Leek and Spinach Soup
2008-07-25 Side Dish
5 86

A creamy soup with potatoes, garlic and fresh spinach--easy to make and delicious to eat!

  • Servings: 6-8


2 Tbsp Olive Oil
1½ cups Cubed Raw Potatoes
1 Leek, chopped, white and green parts
1 Small Garlic Clove, minced
8 cups Chicken Broth or Vegetable Broth
½ tsp Fresh Ground Nutmeg
1 cup Heavy Cream
1 (6 Oz) Bag Baby Spinach, rolled and cut into strips
1 Tbsp Fresh Thyme, chopped
Salt & Pepper, to taste


Saute potatoes, leeks and garlic in olive oil over medium-high heat in a large pot about 5 minutes, but do not brown. Reduce heat, and simmer 30-40 minutes. Carefully puree soup in blender or with hand blender in pot until smooth. Salt and pepper to taste. Add nutmeg and stir, then remove from heat. Pour cream into bowl, slowly adding 2 cups of hot soup to warm cream. Stir this mixture back into soup pot. Add spinach just before serving and garnish with thyme.

Helpful Tips:

This is a soup loved by all in my family. My granddaughter likes shredded cheese sprinkled on top of hers.