Velvety Spinach Soup

Banana Oat Muffins
March 4, 2018
Chocolate Sandwich Cookies
April 30, 2018

Yield: serves 8-10

Prep Time:

10 minutes

Cook Time:

20 minutes


store covered in the fridge

Advanced Prep:

may be frozen


  • 3 leeks, white and light green parts only, halved and sliced
  • 1 large onion, halved and sliced
  • 1 pound potatoes, cut into 1 ½-inch cubes
  • ½ teaspoon kosher salt
  • 4 sprigs thyme
  • 3 bay leaves
  • 6 ounces broccoli, chopped
  • 1 quart vegetable stock
  • ½ cup water
  • 2 cups milk or soymilk
  • 16 cups baby spinach leaves (about 1 pound)
  • ½ teaspoon kosher salt
  • dash or more white pepper

Preparation Directions

Heat the oil in a large soup pot over medium heat. Add the leeks and onion and cook for 5 minutes, stirring occasionally. Add the potatoes, salt, thyme, bay leaves, and broccoli, and cook for another 2 minutes. Add the stock and water and bring to a boil. Reduce to simmer and cook covered for 10 minutes, or until the potatoes are soft.

Add the milk and mix in. Add the spinach leaves and press into the liquid. Cover pot and cook over low heat for 2 minutes, just so that the spinach leaves wilt.

Fish out the bay leaves and thyme stems and discard. Use an immersion blender to purée the soup for at least 5 full minutes, until the soup is completely smooth. Reheat if needed.