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Leek, potato and spinach soup

Published by Today's Parent on 6/19/2012
Photo
Jodi Pudge
4/5
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Ingredients

  • 2 tbsp unsalted butter
  • 3 cups leeks, chopped (white and light green parts only)
  • 1 tsp garlic, chopped
  • 2 cups yellow-fleshed potatoes, peeled and chopped
  • 6 cups low-sodium vegetable or chicken stock
  • 4 cups packed baby spinach
  • 1/4 cup plain yogurt
  • 1 tbsp chives, chopped

Directions

  1. Heat butter in a large saucepan over medium heat. Add leeks and sauté for 5 min or until softened. Add garlic and sauté for 1 min longer. Add potatoes and stock, turn heat to high and bring to a boil. Reduce heat and simmer for 10 min or until vegetables are very soft and flavours are combined. Add spinach and cook for 1 min or until wilted. Let cool for a few min.
  2. Transfer soup in batches to a blender and purée until smooth. Adjust seasoning to taste.
  3. Serve with a spoonful of yogurt overtop and sprinkle with chives.
  • 185 calories
  • 4 g protein
  • 29 g carbohydrates
  • 7 g fat
  • 4 g fibre
  • 3 mg iron
  • 253 mg sodium
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