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Potato, Spinach, and Leek Soup

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"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."
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55 m servings 187
Original recipe yields 6 servings


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  1. 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.
  2. 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.


  • Cook's Notes:
  • Add more or less spinach depending on how much you enjoy it. Also, make sure the spinach is chopped into small pieces, otherwise it is difficult to eat with a spoon.
  • You can use chicken or vegetable broth instead of water and bouillon cubes.

Nutrition Facts

Per Serving: 187 calories; 6.6 27.4 6.8 7 880 Full nutrition

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