Leek, Potato and Spinach soup
Leek, Potato and Spinach soup

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, leek, potato and spinach soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Use the leeks, garlic, potatoes, and spinach from your CSA (community-supported agriculture) box to make this creamy seasonal soup. Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt; lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. Pour back into saucepan and thin with more broth if you like; reheat until hot.

Leek, Potato and Spinach soup is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Leek, Potato and Spinach soup is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook leek, potato and spinach soup using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Leek, Potato and Spinach soup:
  1. Prepare 5 leeks
  2. Take 400 g potatoes (maris piper/ king edwards)
  3. Make ready 100 g butter
  4. Make ready 1 white onion
  5. Get 3 cloves garlic
  6. Make ready 750 ml boiling stock (vegetable or chicken)
  7. Make ready Large handful of spinach
  8. Take 4 tbsp creme fraiche

Add potatoes and stock, turn heat to high and bring to a boil. Try this Potato Leek Spinach Soup recipe, or contribute your own. Repeat with rest of potatoes and spinach. This vegan potato soup uses white beans instead of heavy cream to make the creamiest bowl of I had of making a creamy potato leek soup vegan.

Steps to make Leek, Potato and Spinach soup:
  1. Prepare the veg- cut off the roots and dark green tops of the leeks and slice them, finely slice the onion, chop the garlic cloves.
  2. Wash the potatoes and slice finely
  3. Heat the butter in a large pan, medium heat, when foaming add the onion and garlic. Soften for a few minutes
  4. Add the leeks and season with salt, stir well and put the lid on the pan. Cook over a medium heat for 8 minutes
  5. Add the potatoes and stock to the leeks, bring to boil and cover for 10-12 minutes until the potatoes are tender
  6. Stir in the spinach until it has wilted
  7. Blitz the soup in a blender, season to taste
  8. Serve with a spoonful of creme fraiche and some crusty bread and butter.

Repeat with rest of potatoes and spinach. This vegan potato soup uses white beans instead of heavy cream to make the creamiest bowl of I had of making a creamy potato leek soup vegan. I took my mother's recipe for vichyssoise I added pureed white beans instead of cream. And then to get completely crazy, I added spinach for some. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners.

So that’s going to wrap it up with this exceptional food leek, potato and spinach soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!