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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."
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45 m servings 232 cals
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 g fat; 24.5 g carbohydrates; 10.3 g protein; 30 mg cholesterol; 1171 mg sodium. Full nutrition

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