I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
188 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
2 teaspoons salt
2 cups milk
2 tablespoons olive oil
4 cups water
1 tablespoon ground black pepper
4 cubes vegetable bouillon
¼ teaspoon chili powder
½ yellow onion, chopped
¼ teaspoon ground paprika
3 leeks, chopped, or more to taste
3 cups peeled and cubed potatoes, or more to taste
