Monday, March 5, 2012

Potato Leek & Spinach Soup

What to do when your CSA box (or local market) provides you with leeks, potatoes and spinach all in the same week? Let's also pretend that it's a cold, foggy day and you want to curl up on the couch with something warm in your hand. Well, what I did is learn how to make Potato Leek Soup!

In keeping with one of my intentions for 2012, which was to make more soups at home, I looked through many recipes trying to find the "perfect" one to try. Some use broth, others use water. Some include cream while others do not.

The recipe I made is a blend of a few different versions I came across, but what was most exciting to me was that I came across a recipe that included spinach in the soup. The addition of spinach excited me, as I always get excited when I can throw more veggies into one dish! Plus, the added nutrients from the leafy green make this hearty soup even better for you! Spinach is rich in anti-oxidants, minerals and Vitamins K, A and Folate (a B vitamin). Be sure to chose organic for this recipe, especially the butter, potatoes and spinach. Also, for you vegetarians/vegans out there, this recipe could easily be made vegan by replacing butter with oil, chicken broth with veggie broth, and omitting the cream. I'm sure it would be delicious that way too!

Cook up a pot tonight, and enjoy!

Potato, Leek & Spinach Soup (serves 6)
3T Organic Butter
3 Organic Leeks, sliced thin
1 Organic Onion, chopped
2 Organic Garlic Cloves, chopped
4-6 Organic Potatoes, washed and cut into 1" cubes (more = thicker soup)
4C Organic Broth (chicken or veggie - homemade is even better!)
1/2t Ground Nutmeg
1 Bay Leaf
1C Organic Spinach, roughly chopped
1C Heavy Cream
Salt & White Pepper to taste

- Over medium heat, melt butter in large, heavy-bottom soup pot. Add leeks, garlic and onion and cook until just tender. Try not to let them brown!
- Add potatoes, stir to combine. Heat for about 5 minutes.
- Add enough broth to cover the potatoes. Also add the nutmeg and bay leaf. Bring to a boil.
- Once the soup is boiling, lower the heat and cover. Simmer for about 30 minutes, until potatoes are soft.
- Remove the bay leaf.
- Working in batches, blend the soup. Add a handful of chopped spinach (yes, it's uncooked) to the blender.
- Return the blended soup to the pot, add the cream and stir. Heat another 15 minutes.
- Add salt and white pepper to taste. Remove from heat.
- Serve hot and garnished with parsley, if you have any.

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