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Leek, Potato and Spinach Soup

  • Yield: 6 cups 1x


  • 1/4 cup salted butter or olive oil
  • 3 1/2 cups broth
  • 2 cups leeks (2 leeks) (thinly sliced)
  • 1 1/2 pounds potatoes (sliced 1/4 inch)
  • 3 cup spinach (coarsely chopped)
  • 1/4 tsp fresh ground black pepper
  • 1 ea bouquet garnis (or substitute herb de provence, oregano and basil)
  • 1/2 tsp salt
  • 1 medium head of garlic (roasted)


  1. In a 3-quart saucepan over high heat, melt the butter.
  2. Add the leeks and herbs and simmer over low heat for 5 minutes.
  3. Add the potatoes and the broth; bring to boil and cook until potatoes are tender, approximately 15 minutes.
  4. Remove some of the potatoes and broth, add half the garlic and puree.
  5. Return the pureed mixture to the soup as a thickener.
  6. Add the remainder of garlic to the soup.
  7. Just before serving, add the spinach, salt, and pepper and simmer gently for 5 minutes.
  8. Serve hot.


Source: Potatoes


  • Serving Size: 1 cup
  • Calories: 191
  • Fat: 7.96 g
  • Carbohydrates: 28.04 g
  • Protein: 3.58 g
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