POTATO, LEEK, AND SPINACH SOUP
I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.
Provided by ShelleyQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
- Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
- Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
- Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g
POTATO, SPINACH, AND LEEK SOUP
I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.
Provided by lawgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
- Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 27.4 g, Cholesterol 6.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 880.1 mg, Sugar 7.2 g
POTATO, SPINACH AND TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP
A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.
Provided by HippieVeganMamaTo5
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan.
- Saute onion and garlic for 2-3 minutes.
- Add vegetable stock and water.
- Add leeks and potato.
- Season with salt, pepper, and basil.
- Bring to boil then reduce heat, cover, and simmer for 20 minutes.
- Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
- Return to saucepan and add Earth Balance, sour cream, and milk.
- Heat through.
- Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
Nutrition Facts : Calories 105.5, Fat 2.4, SaturatedFat 0.5, Sodium 649.1, Carbohydrate 18.6, Fiber 4.5, Sugar 2.8, Protein 4.8
POTATO LEEK SOUP WITH SPINACH
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.
Provided by SheCal
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 414, Fat 16, SaturatedFat 5.2, Cholesterol 18.9, Sodium 965, Carbohydrate 49.9, Fiber 4.8, Sugar 5.1, Protein 14.3
ITALIAN POTATO, RICE, & SPINACH SOUP IN PRESSURE COOKER
Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook."
Provided by KateL
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
- Add rice and potatoes. Stir well and cook 1 minute.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
- Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir soup well. Ladle into bowls.
- Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
- Serves 6-8.
Nutrition Facts : Calories 408.4, Fat 13.4, SaturatedFat 2.8, Cholesterol 9.7, Sodium 891.1, Carbohydrate 60.8, Fiber 6.9, Sugar 12.2, Protein 13.6
LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES
Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
- Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
- Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.
Nutrition Facts : Calories 159 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
LEEK, POTATO AND CELERIAC SOUP
Hearty, healthy, delicious soup
Provided by Oli Wilson-Nunn
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
- Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
- Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
- Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
- Serve with the basil and creme fraiche.
MEDITERRANEAN SPINACH AND POTATO SOUP
Created for RSC #6. I've always been a big fan of spinach (thank you Popeye). I also love potato soup (thank you school lunches). Thanks to Susie D for putting both ingredients in the contest list so I could combine the two.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a 4 quart saucepan
- Add the basil, coriander seeds and the leeks
- Cook until the leeks are tender, stirring often
- Add the cubed potatoes, broth and water
- Heat to boiling, reduce the heat to low
- Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
- Stir in the spinach, lemon juice and salt and pepper
- Simmer for 5 minutes
- Serve garnished with a dollop of sour cream or yogurt
SPINACH SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
LEEK AND POTATO SOUP
Provided by Ellen Ecker Ogden
Categories Soup/Stew Blender Potato Vegetable Appetizer Mother's Day Dinner Leek Spinach Spring Party Boil Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- 1. In a large pot, heat the butter over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes.
- 2. Add the potatoes and cook another 5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf.
- 3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend.
- 4. Season with salt and pepper and garnish with several borage blossoms. Serve hot.
SPINACH POTATO SOUP
When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.
Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. From All Recipes.
Provided by CaliforniaJan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
- This makes a thick soup. Add additional broth if you prefer a thinner consistency.
Nutrition Facts : Calories 142.9, Fat 2.3, SaturatedFat 0.3, Sodium 815.5, Carbohydrate 23.9, Fiber 7.1, Sugar 4.1, Protein 7.6
LEEK &SPINACH SOUP
very easy to make and tasted great
Provided by jul34es
Time 55m
Yield Serves 6
Number Of Ingredients 13
Steps:
- chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes.
- add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender.
- remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season.
- add a dollop of creme fraiche and some chopped chives.
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4/5 (6)Total Time 30 minsServings 4Published 2009-09-15
- Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt; lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. In a large saucepan over medium-high heat, melt butter. Add leeks and salt and cook until limp, stirring often, about 5 minutes. Add broth and potato. Bring to a boil, covered; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. Add spinach and cook until wilted, about 1 minute.
- Purée in a blender, in batches if necessary, holding lid down with a towel. Pour back into saucepan and thin with more broth if you like; reheat until hot. Season with salt and pepper. Divide soup between 4 serving bowls and top each with about 1/4 cup croutons.
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