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Potato, Leek, and Spinach Soup

Rated as 4.75 out of 5 Stars

"I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread."
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45 m servings 232
Original recipe yields 6 servings


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  1. Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
  2. 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.
  3. 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.
  4. 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

Per Serving: 232 calories; 10.8 24.5 10.3 30 1171 Full nutrition

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Read all reviews 4
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This soup is delicious!!! Only thing I did differently: used beef bacon. Wonderful!!

This is a delicious easy to make soup. I always double the recipe!

we did not have heavy cream so I used sour cream. I did add onion, even my picky eaters liked it. I think italian sausage instead of bacon would be a good exchange.

After getting a very large bag of spinach from my mom, I needed something to use it in other than salad. On these cold winter nights, this was the perfect recipe! I do have two children with dai...