Potato Leek Soup With Spinach

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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