Creamy Leek and Spinach Soup

Creamy leek and spinach soup gets its creaminess from plain yogurt and egg yolks added at the end of cooking; serve with a nice bread.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 137 Calories

Ingredients

• 2 egg yolks
• 6 tablespoons all-purpose flour
• 1 pinch salt and ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 9 cups chicken broth
• 2 cups plain yogurt
• 2 ½ tablespoons butter
• 2 cups cubed fully cooked ham
• 1 leek (white part only), chopped
• 1 ham bone (Optional)

Recipe Instructions

Step 1

Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.

Step 2

Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.

Step 3

Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.