Potato, Leek And Spinach Soup
serves 2-4
This is the kind of soup that makes you feel better for eating it - a hearty and healthy combination of leeks, potatoes, and spinach.
2 leeks, thinly sliced
1/4 cup olive oil
1 onion, diced
2 medium carrots, thinly sliced
2 ribs celery, diced
3 medium waxy potatoes, diced
4 cups low-sodium broth (chicken or vegetable)
1 pound baby spinach
1/2 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
prep: 20 minutes
total: 55 minutes
colander
large pot
1. Prep all in the ingredients. Cut off and discard the dark green part of the leeks. Cut off and discard the roots. Cut the leeks in half and then thinly slice them crosswise. Rinse the slices well in a large bowl of cold water. Drain them in a colander.
2. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, stir in the onion, carrot, celery, and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
3. Add the potatoes and broth. Bring to a steady simmer and cook until the potatoes are tender, about 10 minutes. Add the spinach and simmer the soup for 10 more minutes. Take the pot off the heat. Chop the parsley and stir it into the soup, along with the lemon juice and red pepper flakes. Add more salt and pepper to taste.
2. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, stir in the onion, carrot, celery, and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
3. Add the potatoes and broth. Bring to a steady simmer and cook until the potatoes are tender, about 10 minutes. Add the spinach and simmer the soup for 10 more minutes. Take the pot off the heat. Chop the parsley and stir it into the soup, along with the lemon juice and red pepper flakes. Add more salt and pepper to taste.
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