Leek and Spinach Soup Recipe

A tasty leek soup recipe
Yield: 6 - 8    Preparation Time:     Cooking Time:
A dish that is both tasty and eye-catching.


2 – 3 cups leeks, white portion only, thinly sliced
2 ½ cups potatoes, peeled and sliced
6 ounces fresh spinach
1 small onion, sliced
1 cup heavy cream, divided
1 ½ cups milk
2 tablespoons butter
2 cups chicken broth
Salt to taste
Small ring mold
Fresh long chives for garnish

Recipe Instructions

Make the soup.
Sauté the leeks and onion in butter until tender then add the potatoes, broth and salt to taste. Bring this to the boil and simmer covered for 35 minutes. Remove the soup from the heat and add the ½ cup heavy cream and milk. Puree in a food processor and return it to the saucepan. Set aside.

Prepare the spinach.
Blanche the spinach for 1 minute in boiling water and then plunge into ice water. Drain and squeeze out the water. Puree the spinach with 1 cup of the leek soup and ½ cup cream and add salt and pepper to taste. Pour into a separate small saucepan.

Place both saucepans on the heat and re-heat. Place a ring mold in the centre of a flat bottomed bowl and fill this with the green soup. Pour the leek soup around the outside. Insert the long chives in a cooked small diced potato so they stand up, place this in the centre and remove the ring. Serve immediately.