This simple spinach soup is bright, warming, tasty, and nutritious. It is extra delicious with a garnish of jarred or freshly grated horseradish and/or a dollop of sour cream or crème fraîche (Horseradish Cream is particularly perfect).
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings
- 3 bunches spinach
- 3 leeks
- 1 lb. potatoes
- 2 Tbsp. butter or oil
- 1/2 tsp. salt
- 2 bay leaves
- 6 cups chicken stock (or vegetable stock)
- 1 1/2 cups milk
- Freshly ground black pepper
- Sour cream, horseradish, or Horseradish Cream for garnish (optional)
- Cut thick or tough stems from the spinach. Rinse spinach thoroughly (this make take several changes of water), drain, and set aside.
- Clean and chop leeks. Peel and roughly chop potatoes.
- Melt butter in a large pot over medium heat. Add leeks and stir to coat with butter. Add potatoes and stir to combine. Sprinkle with salt and cook, covered and stirring occasionally, until leeks are soft, about 3 minutes.
- Add bay leaves and stock and bring to a boil. Reduce heat to maintain a steady simmer and cook, covered, until potatoes are tender, about 10 minutes.
- Add spinach, stir to combine, cover and cook until spinach is tender, about 3 minutes.
- Remove bay leaves. Whirl soup in a blender or food processor (do this in small batches) or puree using an immersion or hand-held blender until smooth. This soup is best quite smooth, so whirl it a bit longer than you may be used to in order to achieve a great, velvety texture.
- Return soup to pot, if necessary, and add milk. Stir to combine and gently heat over medium low heat. Taste and add salt and pepper to taste. Serve garnished with cream and/or horseradish.