Hearty Potato soup with spinach and leek
- Number of Servings: 3
Ingredients
1/2 tablespoon butter 1/2 tablespoon olive oil1 leek, roots and toughest greens removed, thinly sliced (or 1 large onion, chopped)1-2 cloves garlic, minced2 large potatoes or 4-5 smaller potatoes (about 1 1/2 lbs), diced2 cups water, 3 cup chicken broth10 oz bag of spinach (or 1/2-3/4 lb kale, chopped)1/2 teaspoon salt or to tasteblack pepper to taste
Instructions
In a large pot, melt the butter and warm the olive oil over medium heat. Add the leek and sauté until they begin to soften, and then add the garlic and sauté for another minute.
Add the potatoes and enough water or broth to cover by an inch or so – probably about half the broth. Bring to a boil and then reduce to a simmer and cook until the potatoes are soft.
When the potatoes are almost done, warm the remaining water or stock in a separate pot.
Using an immersion blender, carefully blend the soup until it thickens but some chunks of potato remain – or, ladle out about half the vegetables and set aside, pureé the rest of the vegetables and the cooking liquid in a blender or food processor, and then return everything to the pot.
Add the spinach and the remaining (and now warmed) water or stock and cook until the kale is soft. Add salt and pepper. Taste to see if you need to adjust any seasonings. Divide into 3 portions and serve!
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JK3316.
In a large pot, melt the butter and warm the olive oil over medium heat. Add the leek and sauté until they begin to soften, and then add the garlic and sauté for another minute.
Add the potatoes and enough water or broth to cover by an inch or so – probably about half the broth. Bring to a boil and then reduce to a simmer and cook until the potatoes are soft.
When the potatoes are almost done, warm the remaining water or stock in a separate pot.
Using an immersion blender, carefully blend the soup until it thickens but some chunks of potato remain – or, ladle out about half the vegetables and set aside, pureé the rest of the vegetables and the cooking liquid in a blender or food processor, and then return everything to the pot.
Add the spinach and the remaining (and now warmed) water or stock and cook until the kale is soft. Add salt and pepper. Taste to see if you need to adjust any seasonings. Divide into 3 portions and serve!
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JK3316.
Nutritional Info Amount Per Serving
- Calories: 252.9
- Total Fat: 5.5 g
- Cholesterol: 10.2 mg
- Sodium: 1,055.0 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 6.5 g
- Protein: 8.6 g
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