Prep 10 mins
Cook 30 mins
Created for RSC #6. I've always been a big fan of spinach (thank you Popeye). I also love potato soup (thank you school lunches). Thanks to Susie D for putting both ingredients in the contest list so I could combine the two.
- 2 tablespoons butter
- 3 sprigs basil
- 1 teaspoon coriander seed
- 1 cup sliced leek
- 1 1⁄2 lbs red potatoes, peels and cubed (about 4 cups)
- 30 fluid ounces broth
- 1⁄4 cup water
- 4 cups coarsely chopped spinach leaves
- 1 teaspoon lemon juice
- salt and pepper
- sour cream or yogurt (to garnish)
- Melt the butter in a 4 quart saucepan
- Add the basil, coriander seeds and the leeks
- Cook until the leeks are tender, stirring often
- Add the cubed potatoes, broth and water
- Heat to boiling, reduce the heat to low
- Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
- Stir in the spinach, lemon juice and salt and pepper
- Simmer for 5 minutes
- Serve garnished with a dollop of sour cream or yogurt
I was surprised how much my family enjoyed this soup. The kids kept commenting "oh, this is so good!". We eat lots of soups, so the compliment was a high one. This was even better the second day. Also, I eat vegetables that are "in season" and this was a great use for spinach and potatoes.
What a nice way to end a cold, tiring day! I subbed leeks for onions - because that's all I had. Otherwise, I followed the recipe. Thanks for another winner, Mirj!
I haven't been feeling well today, and hubby prepared this soup for me tonight. It was full of fresh spring flavor with the spinach and leeks and light enough to be easy on my tummy. We pared the recipe down by half and didn't top with the sour cream. Hubby suggested that next time we brown some diced bacon in the pan first and sauté the leeks in the bacon fat for extra flavor. I think that it was very good simply as is.