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Potato, Leek, and Spinach Soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Hearty leek and potato soup with crispy bacon and spinach. Perfect with crusty bread.
Ingredients:
  • 2 large leeks, thinly sliced (white and pale green parts only)
  • 10 ounces bacon, cut into small pieces
  • 2 large cloves garlic, sliced
  • 1 pound yellow potatoes, cut into bite-size cubes
  • 2 bay leaves
  • 1 (32 fluid ounce) container chicken stock
  • 4 cups loosely packed fresh spinach, chopped
  • 1 (14.5 ounce) can chicken broth, or to taste
  • 0.75 cup half-and-half, or to taste
  • salt and ground black pepper to taste
Instructions:
  • Place the leeks in a bowl and cover them completely with water. Let them soak while you prepare the remaining ingredients.
  • 1. Preheat a large pot over medium-high heat. Cook bacon until crisp, for 5 to 7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Keep 2 tablespoons of bacon drippings in the pot.
  • Pat dry the drained leeks. Sauté leeks and garlic in the bacon drippings until translucent, about 5 to 7 minutes. Mix in potatoes and bay leaves. Pour in chicken stock and simmer until potatoes are tender, approximately 10 to 15 minutes. Season with salt and pepper to taste.
  • Transfer half of the potatoes, leeks, and garlic to a food processor along with enough liquid to cover them. Purée the mixture until smooth. Add the purée, bacon, spinach, and half-and-half into the pot and heat until hot, about 1 to 2 minutes. Adjust the consistency by adding chicken broth or half-and-half as needed.

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