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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Melt the butter in a large pot over medium heat.

Step 2

Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn’t burn.

Step 4

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.

Step 5

Add the fresh spinach leaves to the pot and cook for another 2-3 minutes, just until the spinach wilts.

Step 6

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.

Step 7

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.

Step 8

Season the soup with black pepper and adjust salt to taste, if necessary.

Step 9

Ladle the soup into bowls and optionally sprinkle a pinch of nutmeg on top for garnish.

Step 10

Serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(1719.8g)

Amount per serving	% Daily Value*
Calories	1329.5

Total Fat 72.8g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 185.8mg	0%
Sodium 3778.8mg	0%
Total Carbohydrate 141.1g	0%
Dietary Fiber 23.2g	0%
Total Sugars 29.6g
Protein 29.2g	0%

Vitamin D 4.5IU	0%
Calcium 490.7mg	0%
Iron 16.4mg	0%
Potassium 3652.2mg	0%

*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.

Source of Calories

Fat: 49.0%

Protein: 8.7%

Carbs: 42.2%