Are you ready to transform ordinary ingredients into a restaurant-worthy soup that will make your taste buds dance? This Spinach and Leek Soup is not just a recipe—it's a creamy, luxurious experience that brings the sophistication of French cuisine right to your kitchen. In just 40 minutes, you'll create a silky smooth soup that looks like it was crafted by a professional chef, but can be easily made by home cooks of any skill level.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 tablespoons butter
- 2 leeks, sliced
- 3 cups fresh spinach, washed
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 2 tablespoons of butter, 2 leeks (sliced), 3 cups of fresh spinach (washed), 4 cups of chicken or vegetable broth, 1 cup of heavy cream, and salt and pepper to taste.
- In a large pot, melt the 2 tablespoons of butter over medium heat. Allow the butter to foam and become fragrant, but be careful not to let it brown.
- Add the sliced leeks to the pot, stirring occasionally. Cook the leeks for about 5-7 minutes, or until they become soft and translucent. This will bring out their sweetness.
- Once the leeks are softened, add the 3 cups of fresh spinach to the pot. Stir the spinach into the leeks and cook for an additional 2-3 minutes, until the spinach wilts down.
- Next, pour in the 4 cups of chicken or vegetable broth. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes. This allows the flavors to meld together.
- After simmering, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- Once the soup is blended, return it to low heat and stir in the 1 cup of heavy cream. Allow the soup to warm through, but do not let it boil.
- Season the soup with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Serve the Spinach and Leek Soup hot, garnished with a drizzle of additional cream or a sprinkle of fresh herbs if desired. Enjoy!
Tips
- Choose fresh, crisp leeks and wash them thoroughly to remove any hidden dirt between the layers.
- Use an immersion blender for the smoothest texture, but if using a standard blender, blend in small batches and remove the center lid cap to prevent pressure build-up.
- For a vegetarian version, swap chicken broth with vegetable broth.
- To enhance flavor, consider adding a pinch of nutmeg or fresh thyme when blending.
- For a lighter version, substitute half the heavy cream with milk or a plant-based alternative.
- Garnish with a swirl of cream, fresh herbs like chives, or crispy croutons for added texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
