April brings spring. When you live in the South the temperatures are already rising. We've still had lingering cold nights and chilly mornings, but as the month ends they are fewer and farther between. I've been wanting to try out leeks for a long time and decided earlier in the week that soup was the way to start. This is perfect for those lingering cold nights and great for the terribly stormy nights we've been having lately.
Potato Spinach Leek Soup
|Soak leeks in water to get all the grit gone!|
1 Tbsp. olive oil
3 Leeks, trimmed, tender parts only.
2 Cups fresh baby spinach
1 Clove garlic, minced.
3 Large russet potatoes, peeled and chopped.
32 Oz. chicken broth
1 Cup half-and-half
Salt to taste
Parmesan for garnish, optional
1. Heat oil in medium soup pot to med-high heat. Cook leeks, stirring often until soft. Reserve 1/4 cup cooked leeks for garnish. Add garlic to pot and cook for 2 minutes with leeks.
Add chicken broth and potatoes. Bring heat to high and cook covered for 10-15 minutes until potatoes are tender.
3. Add half-and-half , spinach, and salt to taste. Spinach will wilt. Working in batches, puree soup in blender. Garnish with reserved leeks and parmesan. Enjoy with crusty bread and a nice salad.
This is a great comfort food. Mr. P really liked it and he usually doesn't prefer any kind of potato soups. As for me, I'm a soup fan already so this was right up my alley. What are your favorite soups? I'm thinking of trying out cold soups this summer!