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.

Gallery

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

188 calories; protein 6.8g; carbohydrates 27.4g; fat 6.6g; cholesterol 6.5mg; sodium 880.1mg. Full Nutrition
Advertisement