Name: Potato, Leek, and Spinach Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Leeks, thinly sliced (white and pale green parts only) - 2 large; Bacon, cut into small pieces - 10 ounces; Garlic, sliced - 2 large cloves; Yellow potatoes, cut into bite-size cubes - 1 pound; Bay leaves - 2; Chicken stock - 1 (32 fluid ounce) container; Loosely packed fresh spinach, chopped - 4 cups; Chicken broth, or to taste - 1 (14.5 ounce) can; Half-and-half, or to taste - ¾ cup; Salt and ground black pepper to taste - ¾ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Potato, Leek, and Spinach Soup

1. Leeks, thinly sliced (white and pale green parts only) - 2 large

2. Bacon, cut into small pieces - 10 ounces

3. Garlic, sliced - 2 large cloves

4. Yellow potatoes, cut into bite-size cubes - 1 pound

5. Bay leaves - 2

6. Chicken stock - 1 (32 fluid ounce) container

7. Loosely packed fresh spinach, chopped - 4 cups

8. Chicken broth, or to taste - 1 (14.5 ounce) can

9. Half-and-half, or to taste - ¾ cup

10. Salt and ground black pepper to taste - ¾ cup

How to cook deliciously - Potato, Leek, and Spinach Soup

1. Stage

Put leeks in a bowl with enough water to cover completely. Set aside to soak.

2. Stage

Heat a large pot over medium-high heat. Fry bacon in the hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Remove all but 2 tablespoons bacon drippings from the pot.

3. Stage

Drain leeks and shake vigorously to dry. Fry leeks and garlic in reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes into leeks; add bay leaves. Pour chicken stock over potatoes; bring to a simmer and cook until potatoes are tender, 10 to 15 minutes. Season with salt and pepper.

4. Stage

Scoop about 1/2 of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until puréed. Stir purée, bacon, spinach, and half-and-half into the pot; continue heating soup until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve desired consistency.