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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 Goodies that offer You Power.
We are very mindful that consuming healthy snacks can help us feel better inside our bodies. Whenever we eat more healthy snacks and a lesser amount of of the bad ones we usually feel much better. A salad tends to make us feel much better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for treats between meals. Finding snacks that help us feel better and increase our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?
Certain foods made from whole grains are great for a fast snack. A piece of whole wheat toast, for instance is a great snack in the early morning. When you have to have a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products such as white bread to the healthier whole grain options.
A large variety of quick health snacks is easily obtainable. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to leek, potato and spinach soup recipe. To make leek, potato and spinach soup you need 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Leek, Potato and Spinach soup:
- You need leeks
- Prepare potatoes (maris piper/ king edwards)
- Prepare butter
- Provide white onion
- Take garlic
- Get boiling stock (vegetable or chicken)
- Use 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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