A luscious way to eat your greens.
We have been sharing this soup as our family dinner during these wintery months.
I also warm it gently for a lunch break for myself when the boys are at school.
I’ve listed a vegan option to the soup, if you prefer.
Either way, it is luscious and delicious!!
Like any soup, it is a little thinner in consistency right after it is prepared,
but it thickens overnight in the refrigerator.
- 2 leeks
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 ribs celery, chopped
- 4 garlic cloves, minced
- 8 cups “unchicken” broth
- 1 russet potato or more depending on how thick you prefer your soup, washed and chopped (I used about 14 ounces chopped yukon gold potatoes)
- 8 cups firmly packed spinach, washed, drained and dry
- 2 ounces goat cheese (crumbled)
- salt and freshly ground pepper to taste
- a little extra spinach and added chopped green onions to garnish
- Soak and clean the leeks in cold water until clean.
- Rinse, drain, and slice into 1/4 inch half-rounds.
- Heat olive oil over medium-low heat in a stock pot and add the onion and leeks.
- Cook and stir about 10 minutes until the onion and leeks are soft.
- Add the celery and cook and stir about 5 minutes longer.
- Add the garlic and cook and stir about 2 minutes more.
- Add the broth, potato, salt and pepper and bring to a boil.
- Reduce heat to low and simmer about 40 minutes uncovered, until the potato is tender.
- Add the spinach and cook and stir 3 – 4 minutes until it has wilted.
- Remove the soup from the heat and allow it to cool slightly.
- Working in batches, puree soup in a food processor until smooth or puree in Vitamix until smooth.
- Add the goat cheese and puree 1 minute more, until the cheese is blended and the soup is smooth.
- Return the mixture to the pot.
- Reheat if necessary on very low heat and stirring constantly.