Spinach and Leek Soup

          This is a great big bowl of smooth green freshness.  Half an hour from start to finish, and you will have before you a soup that is perfect whatever the season.  Hot in winter, chilled in summer, or room temperature anytime, preferably consumed with big hunks of bread.

          I’ve been making this soup for years.  It combines two of my favorite veggies.  This time, given the winter scape and frost glazing the windows, Paulo and I were craving the steaming hot version, poured into mugs around which we could wrap our hands.  We set the oil and butter to heating, the leeks to sauteing, and in no time Paulo was wielding the immersion blender with a hint of tool addict’s glee.  He pureed the bubbling mixture without spattering a drop.  We had no bread in the house, but found some good crackers in the cupboard, and proceeded to eat half the soup in one sitting.  The remainder vanished at lunch the next day.  Its disappearance remains a mystery. 

Creamy Spinach and Leek Soup

2T oil

1 T butter (or oil)

2 lbs leeks, sliced crosswise

1 tsp salt

1/2 cup dry white wine

5 cups chicken or vegetable broth

1 lb fresh spinach

1/2 cup heavy cream (or coconut milk)

          In a deep, wide pan, heat the oil and butter over medium heat.  Saute the leeks, stirring frequently, until they are quite soft, about 10 minutes, adding the salt halfway through.  Add the wine and simmer until it has nearly evaporated, about 3 minutes.  Pour in the broth, and bring to a boil.  Add 3/4 of the spinach and stir until just wilted, a minute or two.

          Remove the pan from the burner.  Stir in the remaining 1/4 of the spinach and immediately puree the soup with an immersion blender (or a regular blender).  Return the pan to the burner.  Stir in the cream.  Season with pepper, as well as with more salt if needed.  Heat through.  Serve hot, warm, or cold, preferably with big hunks of good bread.

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7 Responses to “Creamy Spinach and Leek Soup”

Comments (7)
  1. Thanks for the alternatives to make this vegan. It was easy to make and was delicious.

  2. I made this this weekend and it came out so beautiful, with the green all fresh and bright like you said. It tastes so rich I can’t believe it is almost all leeks and spinach.

  3. I’m always trying to get my kids to eat more vegetable and thats not easy, let me tell you. This soup is great for tricking them a little. They like lettuce so i told them its lettuce soup which they thought was weird and cool, and they ate it without complaining

  4. Made this for my girlfriend for dinner last night and we loved it. I tried the coconut instead of cream because that’s what I had on hand and used all butter instead of butter and oil, and grilled salmon to go with it. It was a perfect Valentine’s Day dinner. Thanks for keeping me in good with her like always.

  5. Thank you so much for the quick easy vegan soup. Soup always seems like it takes a long time to make and lots of ingredients, but this looks simple and delicious.

  6. I love it!

  7. This soup looks so gorgeous! Thanks for giving the vegan options in the recipe. I would have tried to figure it out myself, but sometimes I don’t make the best substiutions.

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