Potato Leek Soup With Spinach

Submitted by SheCal

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 2 1⁄2 lbs yukon gold potatoes, peeled and cut into 3/4-inch cubes
• 4 leeks, white and light green parts, washed and chopped
• 3 tablespoons olive oil
• 3 cups spinach, lightly packed
• 2⁄3 cup white wine (replace with chicken broth if desired)
• 6 cups chicken broth
• 1⁄2 cup half-and-half
• 1⁄2 cup parmesan cheese, shredded, plus extra for garnish
• 1⁄4 cup bacon, crumbled or 1/4 cup bacon bits (to garnish)

directions

1. Preheat oven to 400°F.
2. Combine the potatoes, leeks and olive oil into large dutch oven, and stir to evenly coat.
3. Roast vegetables for 40 - 45 mins, stirring occaisionally, or until potatoes are tender.
4. Add the spinach and stir to combine. Roast for 5 more minutes, until the spinach is wilted.
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. Add in the rest of the chicken broth.
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. Stir in half-and-half and parmesan. Serve topped with shredded parmesan and crumbled bacon if desired.