Total Time
Prep 10 mins
Cook 20 mins

It's winter in my garden, and I have and abundance of veggies, so I decided to throw them together to make some soup. It turned out to be creamy and flavorful, and packed full of nutrients!

Ingredients Nutrition


  1. Note: I did not actually measure any of these ingredients as I made the soup; adjust to taste. Also, other vegetables could easily be added or substituted.
  2. Bring the chicken broth to a boil in a large pot. Add the diced potato and broccoli.
  3. Let boil for 10-15 minutes, or until potatoes are fork tender.
  4. Meanwhile, chop the leeks (white part only) and sauté them in some olive oil with the carrot and about a tablespoon of fresh minced garlic.
  5. Add the spinach and let it wilt.
  6. When potatoes are done, add the sauteed vegetables, onion powder, and salt to the pot.
  7. Using an immersion blender, purée the mixture until smooth.
  8. Add the evaporated milk and stir inches.
  9. Adjust seasoning to taste.
  10. Serve garnished with sour cream and cheese, if desired.