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Before you jump to Leek, Potato and Spinach soup recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
Healthy eating encourages a feeling of well being. Increasing our intake of healthy foods while lowering the intake of unhealthy types plays a role in a more wholesome feeling. A piece of pizza doesn’t cause you to feel as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult when it’s snack time. You can spend numerous hours at the supermarket searching for an ideal snack foods to help you feel healthy. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.
If you’re looking for a quick snack, you can’t go wrong with a whole grain one. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run may be healthier with whole fiber chips and crackers. Make the change from refined products including white bread to the healthier whole grain options.
There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to leek, potato and spinach soup recipe. To cook leek, potato and spinach soup you need 8 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Leek, Potato and Spinach soup:
- Take leeks
- Provide potatoes (maris piper/ king edwards)
- Use butter
- You need white onion
- Prepare garlic
- You need boiling stock (vegetable or chicken)
- Provide Large handful of spinach
- Use creme fraiche
Steps to make Leek, Potato and Spinach soup:
- Prepare the veg- cut off the roots and dark green tops of the leeks and slice them, finely slice the onion, chop the garlic cloves.
- Wash the potatoes and slice finely
- Heat the butter in a large pan, medium heat, when foaming add the onion and garlic. Soften for a few minutes
- Add the leeks and season with salt, stir well and put the lid on the pan. Cook over a medium heat for 8 minutes
- Add the potatoes and stock to the leeks, bring to boil and cover for 10-12 minutes until the potatoes are tender
- Stir in the spinach until it has wilted
- Blitz the soup in a blender, season to taste
- Serve with a spoonful of creme fraiche and some crusty bread and butter.
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