Potato, Leek & Spinach Soup

Yesterday we got a box of produce from a new service in the Bay Area, Full Circle. It’s all organic, delivered to your door. It arrived just in time for a Meatless Monday, which we don’t do often enough. In the box were, among other things, leeks, potatoes and spinach. I made this soup, which turned out nicely. It’s a bit subtle in flavor and you can certainly up the spices to your liking. Sorry for the crappy photo, but it’s all I took. Lazy me.

Potato, Leek & Spinach Soup with Indian Spices

1 pound leeks (about 2)
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
2 garlic cloves, minced
4 cups chicken or vegetable broth
1 cup water
1 pound Yukon Gold potatoes diced (optionally peeled)
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon cumin
1 pound spinach, well washed and roots trimmed, keep smaller stems
1 lemon
2 tablespoons of cream, half and half or whole milk (Optional)

Optional step: Slice the green tops off the leeks, wash them throughly and combine in a pot with the stock and water. Simmer for 10 – 20 minutes to flavor the stock. Strain and set aside. Discard leek tops.

Slice the leeks crosswise and wash very throughly. Using a big bowl of water changed at least a couple of times works well. Heat butter & olive oil in a large saucepan. Add leeks and sauté over medium low until they’re very soft, stirring often, about 5 minutes. Add the garlic and cook for an additional minute.
Add the broth, potatoes and remaining spices. Bring to a boil and simmer covered until the potatoes are very tender, about 10 – 15 minutes. Add the spinach and cook an additional 3 or so minutes, until the spinach is completely wilted and the stems are very soft.

Puree in a blender in batches. As you do you can optionally strain the pureed soup through a fine sieve. I like a really smooth sauce and I usually do this, especially if I didn’t peel the potatoes. Reheat on medium heat. Stir in cream if using. You may also chill the soup at this point and serve it cold. I had it that way on day 2 and it was possibly even better.

Serve with a small drizzle of lemon juice to brighten the flavors.

Optional garnish: a dollop of sour cream or crème fraîche, croutons, fried cubes of paneer might be nice too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Bitnami banner