Creamy Potato, Leek, and Spinach Soup

Creamy Potato, Leek, and Spinach Soup

Made  times
Pam Ziegler Lutz 728

"This mildly flavored, creamy soup really hits the spot on a chilly day. Serve with crusty bread and a salad for a complete meal."
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40 m 3 servings
Serving size has been adjusted!

Original recipe yields 3 servings



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  1. In a heavy 3 qt sauce pan over medium heat, cook garlic and leeks until softened, about 5 minutes, stirring frequently.
  2. Add potatoes and continue cooking about 5 minutes more, continuing to stir frequently.
  3. Add water and bullion cubes. Increase heat to medium high and bring to a boil. Cook 10 minutes. Add spinach and stir to blend. Cook 5 minutes longer or until potatoes are softened. Remove pan from heat and allow to cool 5 minutes.
  4. Pour contents into blender and puree 30 second or until smooth.
  5. Return puree to pan and add cream, stirring to blend. Add salt and pepper to taste.
  6. Heat until hot over medium low heat. Do not allow soup to boil. Serve hot with crusty bread, if desired.


I am delighted to be the first to review this recipe. I was lucky enough to catch up with the submitter on her blog for some clarification on the spinach. She said she would probably increase ...