Spinach Leek Cream Soup
Indulge in the velvety goodness of Spinach Leek Cream Soup, a wholesome and elegant dish that blends fresh spinach, tender leeks, and creamy potato into a smooth, vibrant bowl of comfort. This recipe is a perfect balance between simplicity and sophistication, with its delicate flavor profile enriched by a touch of garlic and a swirl of heavy cream. Ready in just 45 minutes, this hearty soup is a feast for both the eyes and the palate, featuring vibrant greens and a luxuriously silky texture. Ideal for a cozy dinner, it pairs beautifully with crusty bread or crackers, while a sprinkle of nutmeg adds a subtle hint of warmth for a refined finish. Perfect for cold-weather meals or a light yet satisfying lunch, this spinach and leek soup is a healthy, flavorful delight that's easy to make and impossible to resist.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 2 large leeks (white and light green parts only, sliced thinly)
- 2 cloves garlic cloves (minced)
- 6 cups fresh spinach leaves
- 1 medium potato (peeled and diced)
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 pinch nutmeg (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn’t burn.
Add the diced potato, vegetable broth, and salt to the pot. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 15 minutes or until the potato is tender.
Add the fresh spinach leaves to the pot and cook for another 2-3 minutes, just until the spinach wilts.
Using an immersion blender or transferring the soup in batches to a blender, puree the soup until smooth and creamy. Be cautious with blending hot liquids.
Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat until warmed through, but do not boil.
Season the soup with black pepper and adjust salt to taste, if necessary.
Ladle the soup into bowls and optionally sprinkle a pinch of nutmeg on top for garnish.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 29.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 491 mg | 38% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3652 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
