Leek, Potato and Spinach soup

Name: Leek, Potato and Spinach soup
Yield: 4 small serving
Cuisine: British
Ingredients: 5 leeks; 400 g potatoes (maris piper/ king edwards); 100 g butter; 1 white onion; 3 cloves garlic; 750 ml boiling stock (vegetable or chicken); Large handful of spinach; 4 tbsp creme fraiche

Hayley Bradley @Hayley_eats

Bristol, UK

Classic soup recipe for a cold winter afternoon

Hayley Bradley @Hayley_eats

Bristol, UK

Classic soup recipe for a cold winter afternoon

Saved

Ingredients

4 small serving

5leeks
400 gpotatoes (maris piper/ king edwards)
100 gbutter
1white onion
3 clovesgarlic
750 mlboiling stock (vegetable or chicken)
Large handful of spinach
4 tbspcreme fraiche

Saved

Steps

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.