For an even creamier texture, use an immersion blender to partially blend the soup before adding the milk. Garnish with a swirl of cream, a sprinkle of fresh herbs (such as parsley or chives), or a drizzle of olive oil. This soup can be easily adapted to be vegan by using plant-based milk and ensuring your vegetable broth is vegan-friendly. Feel free to add other vegetables like carrots, celery, or kale to customize the soup to your liking.
Potato, Spinach, and Leek Soup
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS13
Embrace the comforting flavors of autumn with this vibrant and nourishing soup. Earthy potatoes, delicate leeks, and fresh spinach unite in a creamy broth, creating a symphony of textures and tastes that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol7 mg
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Fiber4 g
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Protein7 g
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Saturated Fat2 g
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Sodium880 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped leeks and onion and cook, stirring occasionally, until softened and translucent, about 7 minutes.
02
Step
10 mins
Add cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 10-15 minutes.
03
Step
5 mins
Stir in chopped spinach and cook until wilted, about 5-7 minutes.
04
Step
5 mins
Pour in milk, then add black pepper, salt, paprika, and chili powder. Simmer gently for another 5 minutes, allowing the flavors to meld. Adjust seasonings to taste.
05
StepServe hot and enjoy!
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RECIPE REVIEWS
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Please Rate
Monserrate Greenfelder
Jun 28, 2025I used almond milk to make it vegan, and it turned out great!
Lia Breitenberg
Jun 6, 2025This soup is so easy to make and absolutely delicious! My whole family loved it.
Idell Dibbert
May 29, 2025I added a pinch of nutmeg along with the other spices, and it gave the soup a lovely warm flavor.