Spinach-Leek Cream Soup

"I love spinach cream and this recipe has leek in it. From Ricardo. ETA : I made it on August 27, 2011. I didn't use celery salt. I used a bag of near 170 g of spinach. After I pureed it, I tasted it and liked it that way without anything else. My son that is very picky liked this soup. I was kind of surprised. After he tasted it, he wanted a bowl."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

  • 1 leek, mince
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 12 teaspoon celery salt (obtional)
  • 4 cups chicken stock
  • 2 cups potatoes, peeled, diced (about 2 potatoes)
  • 4 cups fresh spinach, packed (about 140 g or 5 ounce)
  • salt and pepper
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directions

  • In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
  • Add spinach and keep cooking 1 minute.
  • In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.

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Reviews

  1. duonyte
    I'm really liking this Ricardo. A very good soup and quick to make. I used celery flakes instead of the salt. The soup was salty enough for me with the low-sodium broth. A great way to warm up on a rainy evening.
     
  2. Laureen in B.C.
    We loved this soup, great flavor and low in calories. Thanks for posting
     
  3. JackieOhNo!
    This had all my favorite ingredients in it, so I just had to try it! I did not mince the leek, but sliced it thinly. I made the rest of the recipe exactly as posted, using my immersion blender to puree it. At the end, I added a generous dollop of sour cream to blend in. I still thought it needed a little something, so I added about 1/4 cup of parmesan cheese. The end result was delicious! Thanks for sharing this. Made for PRMR Tag Game.
     
  4. breezermom
    Okay.....I have a problem with this recipe....I'm only allowed one bowl on my diet, and I absolutely had to have two! This is delicious. I made as posted except I used 3 garlic cloves instead of 2. I used my immersion blender to blend, and heated everything up before serving. I used no fat greek yogurt for my garnish, and sprinkled a tiny bit of fleur de sel at serving. Thanks for sharing! Made for Photo Tag.
     
  5. bluemoon downunder
    Since I love leeks, garlic and spinach this fabulously delicious recipe was one that I was bound to devour enthusiastically. I made a few small changes. I used two leeks, added one onion (what Australians call brown onions and what Americans call yellow onions) and doubled the garlic. Why? Well, I've learnt from other recipes that I've made that using two different onions - leeks and regular - is an irresistibly delicious blend; and I do love garlic, so I often increase that. I've only ever had one complaint about how much garlic I use - from my brother, about thirty years ago. Maybe everyone else has just been too polite! But it wasn't just me who loved this soup. Fortunately, I'd erred on the side of generosity with ALL my ingredients so that my three guests were able to come back for seconds - and they wanted the recipe. I served the soup with dollops of Greek yoghurt. And - I just remembered - I added a pinch (about 1/4 teaspoon) of nutmeg in step two. Thank you for sharing this wonderful recipe, Boomette. Made for Newest Zaar Tag.
     
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Tweaks

  1. duonyte
    I'm really liking this Ricardo. A very good soup and quick to make. I used celery flakes instead of the salt. The soup was salty enough for me with the low-sodium broth. A great way to warm up on a rainy evening.
     

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