Recipe Details
Ingredients
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2tablespoonsolive oil
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3leeks, chopped, or more to taste
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½yellow onion, chopped
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3cupspeeled and cubed potatoes, or more to taste
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4cupswater
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4cubes vegetable bouillon
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1bunchfresh spinach, chopped, or more to taste
-
2cupsmilk
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1tablespoonground black pepper
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2teaspoonssalt
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¼teaspoonground paprika
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¼teaspoonchili powder
Cooking Directions
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Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
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Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.
Cook’s Notes:
Add more or less spinach depending on how much you enjoy it. Also, make sure the spinach is chopped into small pieces, otherwise it is difficult to eat with a spoon.
You can use chicken or vegetable broth instead of water and bouillon cubes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories188 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 2g |
9% |
| Cholesterol 7mg |
2% |
| Sodium 880mg |
38% |
| Total Carbohydrate 27g |
10% |
| Dietary Fiber 4g |
15% |
| Total Sugars 7g |
|
| Protein 7g |
14% |
| Vitamin C 38mg |
42% |
| Calcium 199mg |
15% |
| Iron 4mg |
19% |
| Potassium 877mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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