Potato, Leek, and Spinach Soup

Name: Potato, Leek, and Spinach Soup
Total time: 25 min
Yield: 6 Servings
Ingredients: 2 large leeks, thinly sliced (white and pale green parts only); 🥔 1 pound yellow potatoes, cut into bite-size cubes; 4 cups loosely packed fresh spinach, chopped; 2 bay leaves; 10 ounces bacon, cut into small pieces; 🧄 2 large cloves garlic, sliced; 1 (32 fluid ounce) container chicken stock; 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

Cost $10, save $15

Source: Recommended by CookPal

25 Min
6 Servings
$10

Potato, Leek, and Spinach Soup

Cost $10, save $15

Source: Recommended by CookPal

25 Min
6 Servings
$10

INGREDIENTS

Vegetables
- 2 large leeks, thinly sliced (white and pale green parts only)
- 🥔 1 pound yellow potatoes, cut into bite-size cubes
- 4 cups loosely packed fresh spinach, chopped
- 2 bay leaves
Meat
- 10 ounces bacon, cut into small pieces
Pantry staples
- 🧄 2 large cloves garlic, sliced
- 1 (32 fluid ounce) container chicken stock
- 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

STEPS

Put leeks in a bowl with enough water to cover completely. Set aside to soak.

Heat a large pot over medium-high heat. Fry bacon in the hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Remove all but 2 tablespoons bacon drippings from the pot.

Drain leeks and shake vigorously to dry. Fry leeks and garlic in reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes into leeks; add bay leaves. Pour chicken stock over potatoes; bring to a simmer and cook until potatoes are tender, 10 to 15 minutes. Season with salt and pepper.

Scoop about 1/2 of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until puréed.

Stir purée, bacon, spinach, and half-and-half into the pot; continue heating soup until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve desired consistency.

NUTRIENTS

Per 1 serving

🔥

232

Calories

10
Protein
25
Carbs
11
Fats

💡 Serve hot with warm crusty bread for an added touch of comfort.Soaking the leeks helps remove dirt and sand hidden in their layers.Add more half-and-half for a creamier texture, or adjust chicken broth for a thinner consistency.Leftovers can be stored in the refrigerator for up to 3 days, but skip adding spinach immediately if reheating.