Spinach, Leek, and Potato Soup

We've become such stereotypical parents. It seems like we're always nagging the kids to "stop whining" and to "clean up after yourselves." "Eat your greens" is just another one that seems to be on constant repeat. I'm sure I'd tune me out too, if I were a kid. This soup, though, is the one green meal that both the young'ns eat (dare I say enjoy) without our prompting.

We were walking through the farmers market when we passed these huge mounds of organic Bloomsdale spinach. How can you not be wowed? Large ruffled leaves, coming to a bright pink-colored root. Sexy.

Bloomsdale savoy spinach is an heirloom variety, and a cool weather green. Its flavor is sweet, smooth, and way deeper and more complex than the bagged stuff you get at grocery stores. Then add to that the subtle oniony flavor of some fresh leeks and a potato for smoothness and richness... mmmm. It's like vichyssoise with spinach, and without the cream.

Creamy, healthy, flavorful, and the kids love it. What else could you ask of a soup? I guess you could ask it to clean up after itself, but I'm sure it'd just tune you out too.

Tip: slice the leeks in half, then soak in water. Leeks are grown in sand and can be gritty if not cleaned properly.

Spinach, Leek, and Potato Soup

Adapted from a recipe in Sunset Magazine

Creamy, healthy, flavorful, and the kids love it. It's like vichyssoise with spinach... and without the cream. A great simple cool-weather soup.

Yield: Serves 3-4
 

Ingredients

  • 1 lb spinach
  • 2 tablespoons butter or canola oil
  • 1/2 teaspoon salt
  • 4 cups vegetable or chicken broth
  • 1 large Yukon gold potato, peeled and chopped
  • 1 lb fresh spinach, roots and thick stems discarded
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup croutons, to garnish
     

Directions

  1. Slice leeks in half lengthwise, and submerge in a water bath to remove dirt. Remove from water and rinse again. Slice leeks crosswise into 1-inch thick sections. 
     
  2. In a large saucepan, melt butter or heat oil over medium-high heat. Add leeks and 1/2 teaspoon of salt. Stir and cook until softened, about 5 minutes.
     
  3. Add broth and potato. Cover, and bring to a boil. Lower heat and simmer until potatoes are cooked through, 10 to 15 minutes. Add spinach and cook until wilted, about 1 minute.
     
  4. Let cool and puree in a blender, in batches if necessary. Return to pan and thin with more broth to the consistency you like. Reheat over medium heat. Season with remaining salt and freshly ground pepper. Serve with about 1/4 cup of croutons.