Monday, April 5, 2010

Spinach Potato Leek Soup

So good. So very, very good. And only gets better as a leftover.

The original version of this recipe calls for arugula instead of spinach, but my grocery wasn't carrying arugula this week so I replaced with spinach. Just delicious. Of course, using the arugula would still be delicious, and would add a nice peppery bite to the soup. However, in lieu of that, using spinach is just fine.

So, let's get to it and turn the following into something delicious!


























Arugula (or Spinach) Potato Leek Soup
The Washington Post, May 1, 2009

3 large leeks (about 5 c)
Olive oil
8 c stock
2 lb Yukon Gold potatoes, peeled and cut into 2" chunks
Salt and pepper
4 c spinach leaves, coarsely chopped

Wash leeks and chop.

Heat oil in a stockpot. Add leeks and cook about 10 minutes. Add stock. Increase heat and bring to a boil.

Add potatoes. After the soup has returned almost to a boil, cook uncovered for 10 minutes. Season with salt and pepper. Add arugula (or spinach) and stir to combine. Reduce heat to medium-low and cook 10-15 minutes.

At this point, potatoes should be tender; if not, cook for another 10 minutes. Taste and adjust seasonings.

Puree soup and serve.

As always, when pureeing something hot in a blender, take out the middle piece from the lid and cover with a paper towel or kitchen towel. Without doing so, while whirling about in your blender, your hot food will create a strong vortex and climb up the walls of the blender and force the lid off your blender, spewing a mess all over your kitchen.

















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