Leek, Potato and Spinach Soup
OtherVegetarianEasy35 minBy Northstar
Ingredients
Servings
4
- 0.3 cup butter
- 4 cup water, divided
- 1 cup leeks, sliced
- 1 0.5 lb potatoes (4-5 medium), sliced
- 6 cup fresh spinach, coarsely chopped
- 0.5 tsp salt
- 0.3 tsp white pepper
- 0.5 cup sour cream, for garnish
Instructions
- 1
In a 3-quart saucepan, melt butter in 1 cup of the water over medium heat.
- 2
Add leeks and simmer, covered, over low heat for 5 minutes.
- 3
Add sliced potatoes and remaining 3 cups of water. Simmer until potatoes are tender, about 25 minutes.
- 4
Just before serving, stir in chopped spinach. Simmer gently for 5 minutes.
- 5
Season with salt and white pepper. Serve hot, garnished with a dollop of sour cream.
Tags
soupamericanother