Potato, Spinach, and Leek Soup recipe
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Ingredients
- 2 tablespoons olive oil 3 leeks, chopped, or more to taste ½ yellow onion, chopped 3 cups peeled and cubed potatoes, or more to taste 4 cups water 4 cubes vegetable bouillon 1 bunch fresh spinach, chopped, or more to taste 2 cups milk 1 tablespoon ground black pepper 2 teaspoons salt ¼ teaspoon ground paprika ¼ teaspoon chili powder
Nutrition Info
- 187.5 caloriescarbohydrate: 27.4 gcholesterol: 6.5 mgfat: 6.6 gfiber: 4.3 gprotein: 6.8 gsaturatedFat: 1.7 gservingSize: -sodium: 880.1 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Potato, Spinach, and Leek Soup
Directions
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Heat olive oil in a large soup pot over medium heat. Add leeks and onion, simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more, adjust spices to taste.