Potato, Leek, And Spinach Soup Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the leeks, potatoes, and spinach.
• STEP 2.In a large pot, heat some olive oil and sauté the leeks until they are soft and translucent.
• STEP 3.Add the potatoes and vegetable broth to the pot and bring it to a boil. Reduce the heat and let it simmer until the potatoes are tender.
• STEP 4.Once the potatoes are cooked, add the spinach and cook for a few more minutes until wilted.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the soup hot and garnish with some fresh herbs or a drizzle of olive oil.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to thoroughly wash the leeks to remove any dirt or sand.
• For a creamier texture, you can add a splash of heavy cream or coconut milk.
• Feel free to customize the soup by adding other vegetables or herbs of your choice.

Storage and Serving

• This soup is best served hot.
• Garnish with fresh herbs or a drizzle of olive oil for added flavor.
• Reheat any leftovers in a pot over low heat, stirring occasionally.