I received a CSA share and made this spinach and leek soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.
Ingredients
- leeks, thinly sliced (white and pale green parts only): 2 piece
- ounces bacon: 10 piece (cut into small pieces)
- cloves garlic: 2 piece (sliced)
- yellow potatoes, cut into bite-size cubes: 1 pound
- bay leaves: 2 piece
- chicken stock: 1 container (32 fluid ounce container)
- loosely packed fresh spinach: 4 cups (chopped)
- chicken broth: 1 can (14.5 ounce can, to taste)
- half-and-half: 0.75 cup (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Put leeks in a bowl with enough water to cover completely. Set aside to soak.
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Heat a large pot over medium-high heat. Fry bacon in the hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Remove all but 2 tablespoons bacon drippings from the pot.
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Drain leeks and shake vigorously to dry. Fry leeks and garlic in reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes into leeks; add bay leaves. Pour chicken stock over potatoes; bring to a simmer and cook until potatoes are tender, 10 to 15 minutes. Season with salt and pepper.
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Scoop about 1/2 of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until puréed. Stir purée, bacon, spinach, and half-and-half into the pot; continue heating soup until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve desired consistency.
