Potato, Spinach, and Leek Soup
Description
This potato and spinach soup with fresh leeks and spices provides a creamy, warm dinner for lunch or dinner.
Ingredients
•
2 tablespoons olive oil
•
3 leeks, chopped, or more to taste
•
1/2 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
•
1/4 teaspoon ground paprika
•
1/4 teaspoon chili powder
Directions
1
Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
2
Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.