Potato, Spinach, and Leek Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 3 leeks, chopped, or more to taste
• yellow onion, chopped
• 3 cups peeled and cubed potatoes, or more to taste
• 4 cups water
• 4 cubes vegetable bouillon
• 1 bunch fresh spinach, chopped, or more to taste
• 2 cups milk
• 1 tablespoon ground black pepper
• 2 teaspoons salt
• teaspoon ground paprika
• teaspoon chili powder

Directions

Step 1: Heat olive oil in a large soup pot over medium heat. Add chopped leeks and onions, and saut until softened, about 7 minutes.

Step 2: Add the cubed potatoes, water, and vegetable bouillon cubes to the pot. Bring to a boil, then lower the heat and let it simmer for 10 to 15 minutes, or until the potatoes are tender.

Step 3: Stir in the chopped spinach and cook for an additional 5 to 7 minutes, until the spinach wilts and becomes soft.

Step 4: Pour in the milk and add the ground black pepper, salt, paprika, and chili powder. Let the soup cook for another 5 minutes, adjusting spices to taste as needed.

Cook's Notes

• Adjust the amount of spinach based on your preference. Ensure it is chopped into small pieces for easy spooning.
• You can substitute the water and bouillon cubes with chicken or vegetable broth for a richer flavor.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.