Simple Way Leek, Potato and Spinach soup Best Recipes

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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 Picking The Right Foods Can Help You Stay Fit As Well As Healthy.

Many individuals do not realize that the foods you choose can either help you to be healthy or can adversely effect your health. Its also wise to realize that there are foods that you will want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. You will see that the nutrition in these kinds of is non existent and the negative effects can be very bad. This is why we are going to be going over the healthy foods that you should be eating that will have a positive effect on your health.

With regards to sitting down to supper you should also think about lean proteins as well as fish such as salmon. You will find that salmon is additionally abundant with Omega-3 and other nutrients. And when it comes to lean protein, you should keep in mind that you only will need about 3 ounces to get your daily requirements. So that you can reduce your fat intake you ought to cut off any obvious fat before you cook the meats.

Following some of the suggestions above you will notice that you'll be living a healthier life. Also if you cut out all the unhealthy food that you shouldn't be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to leek, potato and spinach soup recipe. You can cook leek, potato and spinach soup using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Leek, Potato and Spinach soup:

1. Use 5 of leeks.
2. Get 400 g of potatoes (maris piper/ king edwards).
3. Prepare 100 g of butter.
4. Provide 1 of white onion.
5. Provide 3 cloves of garlic.
6. Provide 750 ml of boiling stock (vegetable or chicken).
7. Prepare of Large handful of spinach.
8. You need 4 tbsp of creme fraiche.

Steps to make Leek, Potato and Spinach soup:

1. 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..
2. Wash the potatoes and slice finely.
3. Heat the butter in a large pan, medium heat, when foaming add the onion and garlic. Soften for a few minutes.
4. Add the leeks and season with salt, stir well and put the lid on the pan. Cook over a medium heat for 8 minutes.
5. Add the potatoes and stock to the leeks, bring to boil and cover for 10-12 minutes until the potatoes are tender.
6. Stir in the spinach until it has wilted.
7. Blitz the soup in a blender, season to taste.
8. Serve with a spoonful of creme fraiche and some crusty bread and butter..

Serve the soup as the starter to a steak dinner (steak and potatoes, right?), or roasted chicken. The soup would go well with a side of greens (such as kale, chard, or spinach), and/or a. This vegan potato soup uses white beans instead of heavy cream to make the creamiest bowl of I had of making a creamy potato leek soup vegan. I took my mother's recipe for vichyssoise I added pureed white beans instead of cream. And then to get completely crazy, I added spinach for some.

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