Spinach-Leek Cream Soup

5.0(5)

I love spinach cream and this recipe has leek in it. From Ricardo. ETA : I made it on August 27, 2011. I didn't use celery salt. I used a bag of near 170 g of spinach. After I pureed it, I tasted it and liked it that way without anything else. My son that is very picky liked this soup. I was kind of surprised. After he tasted it, he wanted a bowl.

by Boomette·published 2008-09-03

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Spinach

Servings

4 serving(s)

Total time

40 min

prep 20 min

Calories / serving

227 kcal

Ingredients (8)

serves

1 leek, minceleek
2 garlic cloves, choppedgarlic
2 tablespoons olive oilolive-oil
1/2 teaspoon celery salt (obtional)celery
4 cups chicken stockchicken-stock
2 cups potatoes, peeled, diced (about 2 potatoes)potato
4 cups fresh spinach, packed (about 140 g or 5 ounce)spinach
salt and peppersalt-and-pepper

Instructions (3 steps)

01In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
02Add spinach and keep cooking 1 minute.
03In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.

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