Leek & Spinach Soup (Edit recipe)

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This Leek and Spinach Soup is creamy, cozy, and full of flavor. Buttery leeks, fresh spinach, and garlic simmer in chicken stock with a parmesan rind for extra richness, then finished with a splash of cream. This easy spinach and leek soup is also the ultimate make-ahead recipe for fall entertaining. Make it the day before, reheat it gently on the stove, and finish with some basil drizzle croutons right before serving. It’s light, flavorful, and makes a beautiful Thanksgiving starter that won’t fill everyone up before the main event.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 4

Ingredients

2 whole Leek, sliced, white and pale green parts only
2 Tbsp Butter, Salted, divided
3 cups Chicken Stock
1 clove Garlic
4 cups Spinach
1 whole Parmesan Rind
0.25 cup Heavy Whipping Cream
1 tsp Salt
1 pinch Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice the leeks and give them a good soak in cold water to remove any grit.
In a large deep sauté pan or pot, melt 1 tablespoon of butter over medium heat. Add leeks, a pinch of salt, and cover. Let them soften for about 12–15 minutes, stirring occasionally. If the pan dries out, add a tablespoon of water.
Once the leeks are soft, add the chicken stock, crushed garlic, spinach, and the Parmesan rind. Stir until the spinach starts to wilt. About 3 minutes.
Before blending, lift out the rind and set it aside—you’ll pop it back in once the soup is blended. Carefully ladle the mixture into a blender (liquid and garlic included) and blend until silky smooth, about 3–4 minutes.
Return the soup to the pot, stir in the cream, one tablespoon of butter, and add the Parmesan rind. Let it simmer on low for about 10 minutes.
Finish by adding salt a little at a time until it’s just right for you, then a touch of pepper. Remove what is left of the rind. Serve topped with basil drizzle, croutons, and a sprinkle of extra-grated Parmesan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	208
Fat:	12 g
Carbohydrates:	10 g
Protein:	14 g
Cholesterol:	41 g
Sodium:	920 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.