Hearty Potato soup with spinach and leek
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Hearty Potato soup with spinach and leek calories by ingredient
Introduction
Dairy free soup that still tastes creamy. Feel free to switch out kale for spinach and use onion for leek. I used 3c chicken broth and 2c water, but that can be adjusted as well to be any combination of water and vegetable or chicken broth. At about 250 per serving, I usually have it with a salad for lunch. Dairy free soup that still tastes creamy. Feel free to switch out kale for spinach and use onion for leek. I used 3c chicken broth and 2c water, but that can be adjusted as well to be any combination of water and vegetable or chicken broth. At about 250 per serving, I usually have it with a salad for lunch.Number of Servings: 3
Ingredients
-
1/2 tablespoon butter
1/2 tablespoon olive oil
1 leek, roots and toughest greens removed, thinly sliced (or 1 large onion, chopped)
1-2 cloves garlic, minced
2 large potatoes or 4-5 smaller potatoes (about 1 1/2 lbs), diced
2 cups water,
3 cup chicken broth
10 oz bag of spinach (or 1/2-3/4 lb kale, chopped)
1/2 teaspoon salt or to taste
black pepper to taste
Directions
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.