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Ingredients55 m servings 187
Original recipe yields 6 servings
- 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.
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- 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.
Per Serving: 187 calories; 6.6 27.4 6.8 7 880 Full nutrition