Local and Seasonal Recipes, Menus and More 
  Leek and Potato Soup with Spinach


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
2 Tablespoons unsalted butter
6-8 leeks, white and green, halved and chopped
3 cups no-chicken broth
1 cup milk
4 cups potato, peeled and diced
1/8 teaspoon nutmeg, preferably freshly ground
kosher salt and freshly-ground pepper to taste
6 cups fresh, whole baby spinach leaves
1 Tablespoon sherry, optional

DIRECTIONS
Melt butter over medium heat in a lidded saucepan.
Add leeks, cover and cook until softened, stirring occasionally.
Add broth and milk, bring to a boil, then stir in diced potatoes.
Return to boil, reduce heat to low, cover and simmer until potatoes are tender.
Taste and season as desired.
Stir in spinach and sherry.
Simmer uncovered until spinach is cooked and soup is thickened.
Serve hot.
Cover and refrigerate leftovers.

VARIATION: Puree soup in blender and serve chilled like a traditional vichyssoise.

Copyright © 2014 Stefanie Samara Hamblen