Potato, Leek and Spinach Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 238.7
  • Total Fat: 3.1 g
  • Cholesterol: 8.2 mg
  • Sodium: 512.7 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 9.4 g

View full nutritional breakdown of Potato, Leek and Spinach Soup calories by ingredient


Introduction

Delicious! I usually put this through the food mill to puree it. If you are going to use a food processor use the white parts of the leeks and the lightest green parts to stay away from the most fibrous areas that do not puree well. I use red potatoes for their flavor but you can also use white potatoes. You can use low fat chicken stock in place of the homemade stock. Delicious! I usually put this through the food mill to puree it. If you are going to use a food processor use the white parts of the leeks and the lightest green parts to stay away from the most fibrous areas that do not puree well. I use red potatoes for their flavor but you can also use white potatoes. You can use low fat chicken stock in place of the homemade stock.
Number of Servings: 6

Ingredients

    Red Potatoes, 4 cups sliced
    Onions, raw, 1 large
    Spinach, fresh, 1 package (10 oz)
    Leeks, 4 large
    Chicken stock, home-prepared, 4 cups
    White Wine, 16 fl oz
    Milk, 1%, 1 cup

Directions

Simmer vegetables in stock and wine until soft. Puree in blender, food processor or through food mill. Add milk and season with salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user BECKYSTEELE.