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Potato, Leek, and Spinach Soup Popular Recipes

Are you searching for recipes Potato, Leek, and Spinach Soup, each of our site provides recipes Potato, Leek, and Spinach Soup that an individual need Listed here are the quality recipes Potato, Leek, and Spinach Soup that will you need

Potato, Leek, and Spinach Soup

"I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread."

Ingredients :

  • 2 large leeks, thinly sliced (white and pale green parts only)
  • 10 ounces bacon, cut into small pieces
  • 2 large cloves garlic, sliced
  • 1 pound yellow potatoes, cut into bite-size cubes
  • 2 bay leaves
  • 1 (32 fluid ounce) container chicken stock
  • 4 cups loosely packed fresh spinach, chopped
  • 1 (14.5 ounce) can chicken broth, or to taste
  • 3/4 cup half-and-half, or to taste
  • salt and ground black pepper to taste

Instructions :

Prep : 20M Cook : 6M Ready in : 45M
  • Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
  • Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
  • Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
  • Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

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