Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Leek Soup With Spinach Recipe
    Lost? Site Map

    Potato Leek Soup With Spinach

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    SheCal's Note:

    Roasting makes this a delicious soup, and it's really easy to play with. I've used Russets with skin on for a very hearty robust flavour, or yellow for a more mild flavour. Once, I only had 2 leeks, and it was still great. Freezes well.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 F.
    2. 2
      Combine the potatoes, leeks and olive oil into large dutch oven, and stir to evenly coat.
    3. 3
      Roast vegetables for 40 - 45 mins, stirring occaisionally, or until potatoes are tender.
    4. 4
      Add the spinach and stir to combine. Roast for 5 more minutes, until the spinach is wilted.
    5. 5
      Remove the dutch oven and place on stove over medium heat. Add the wine and 1 cup of chicken broth and stir, scraping up any brown bits from the bottom of the pan.
    6. 6
      Add in the rest of the chiken broth.
    7. 7
      Using an immersion blender, puree the soup until smooth. (You can do batches in a blender or food processer instead, and return to dutch oven)
    8. 8
      Stir in half-and-half and parmesan. Serve topped with shredded parmesan and crumbled bacon if desired.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Potato Leek Soup With Spinach

    Serving Size: 1 (431 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.9
     
    Calories from Fat 143
    34%
    Total Fat 15.9 g
    24%
    Saturated Fat 5.1 g
    25%
    Cholesterol 18.8 mg
    6%
    Sodium 965.0 mg
    40%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 4.8 g
    19%
    Sugars 5.0 g
    20%
    Protein 14.3 g
    28%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes