This recipe is easy, tasty and rich without any added cream or butter. Everyone who ate it asked if there was cream in it and were shocked to find there was none. It is the perfect addition of great chicken broth that makes it so creamy. We also added some shredded parmesan instead of the suggested cheddar cheese – because the parmesan we had is a much higher quality and doesn’t add extra grease the way some cheap cheddar cheeses do as they melt.
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Potato Leek Soup With Spinach Recipe
This recipe is easy, tasty, and rich without any added cream or butter. Everyone who ate it asked if there was cream in it and were shocked to find there was none. It is the perfect addition of great chicken broth that makes it so creamy. We also added some shredded parmesan instead of the suggested cheddar cheese – because the parmesan we had is a much higher quality and doesn’t add extra grease the way some cheap cheddar cheeses do as they melt.
Ingredients
- 2 medium leeks
- 4-5 medium russet or red potatoes (if using red you might need a few more as they are smaller in size)
- 2 tbsp olive oil
- 6 cups chicken broth (you can use vegetable broth if you prefer to make it veggie)
- 3 cups chopped spinach
- to taste salt and pepper
- According to your need shredded parmesan cheese
- According to your need diced ham or Hungarian bacon (optional and delicious to make it more of a hearty soup)
Instructions
- Slice off a big hunk of the Hungarian bacon and eat it before starting on anything else – after all, you need your energy and we have to check the quality!
- Chop the white and light green parts of the leek. Throw away the top dark green half of the leaves. Rinse thoroughly after chopped – there is a lot of dirt hidden in leek layers!
- Saute leeks in a soup pot with olive oil until soft. Rinse and peel potatoes and cube. Throw potatoes in the pot with softened leeks and saute for about 10 min.
- Add chicken broth and bring to a boil until potatoes are soft. You can add a cup or two of water if the broth has boiled down to a level you think is too low. Salt the soup – tasting every 5 minutes (the potatoes make the salt take longer to take effect).
- Add spinach and continue to boil for 5 mins. Grab your immersion blender and blend soup until there are only small chunks remaining or until completely creamy (your preference). Or pour half of the soup into a blender and blend on low.
- Pour soup back into the pan and add ham or bacon if you are including it. Cook for about 30 min more and then serve. You can incorporate Parmesan cheese at this time and let it melt into the soup or use it as a garnish.
Tip:
- Make sure you hold a towel over the top of the blender so the lid doesn’t pop off and spatter boiling hot soup all over you and the kitchen.
