Potato, Leek, and Spinach Soup recipe
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Ingredients
- 2 large leeks, thinly sliced (white and pale green parts only) 10 ounces bacon, cut into small pieces 2 large cloves garlic, sliced 1 pound yellow potatoes, cut into bite-size cubes 2 bay leaves 1 (32 fluid ounce) container chicken stock 4 cups loosely packed fresh spinach, chopped 1 (14.5 ounce) can chicken broth, or to taste ¾ cup half-and-half, or to taste salt and ground black pepper to taste
Nutrition Info
- 232.3 caloriescarbohydrate: 24.5 gcholesterol: 30.2 mgfat: 10.8 gfiber: 2.6 gprotein: 10.3 gsaturatedFat: 4.5 gservingSize: -sodium: 1171.1 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Potato, Leek, and Spinach Soup
Directions
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Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
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.
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.
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.