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Creamy Leek and Spinach Soup

Creamy Leek and Spinach Soup

Kim Playfair

"Creamy leek, spinach, and ham soup. Serve with a nice bread."
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40 m servings 148 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
  2. Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
  3. Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.


  • Cook's Notes:
  • The chicken broth can be replaced with half chicken broth and half water, if desired.
  • Fresh spinach can be used in place of the frozen, if desired. If so, cook spinach in boiling water and drain well.
  • Canadian bacon can be used in place of the ham, if desired.

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Really tasty. Delicious warm as is or pureed and served cold

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