Winter Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups Leeks, (bulb and lower leaf-portion) thinly sliced1.5 cups Onion finely diced1 cup Celery, finely diced2-4 strips Bacon2.5 cups Potato, small dice2-4 tbsp. Butter1/3 cup Milk or half and half1.5 tsp. Tarragon1/2 tsp.Thyme5-6 cups Chicken stock1 lb. fresh Spinach
Try out bacon in pan. Remove bacon. Add butter.
Chop onions, leeks, celery. Sauté for 15 minutes.
Dice potatoes.
Bring stock to a boil. Add raw potatoes and sautéed vegetables, including herbs, and simmer for 15 minutes.
Thinly slice/sliver spinach and add half to soup.
Purée half the soup, return to pot.
Add the other half of the spinach. Stir in milk. Crumble reserved bacon.
Serves 8
Serving Size: 8 1-cup servings
Chop onions, leeks, celery. Sauté for 15 minutes.
Dice potatoes.
Bring stock to a boil. Add raw potatoes and sautéed vegetables, including herbs, and simmer for 15 minutes.
Thinly slice/sliver spinach and add half to soup.
Purée half the soup, return to pot.
Add the other half of the spinach. Stir in milk. Crumble reserved bacon.
Serves 8
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 6.1 g
- Cholesterol: 15.0 mg
- Sodium: 398.7 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.6 g
- Protein: 7.5 g
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