Leek and Potato Soup with Baby Spinach

Leek and potato soup has never looked so good! Baby spinach is the key to this soup’s crisp green colour. Serve this creamy soup with a slice of crusty whole grain bread.


Yield: Makes about 8 cups.

Leek and Potato Soup with Baby Spinach


  • 2 tbsp canola oil
  • 4½ cups thinly sliced leeks (white and tender light green portions only)
  • 1 cup thinly sliced celery
  • 4 cloves garlic, finely chopped
  • 6 cups no-salt-added vegetable broth or Vegetable Stock
  • 3 cups sliced unpeeled yellow potatoes (½ inch)
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves
  • 1½ tsp salt
  • ⅛ tsp cayenne pepper
  • 4 cups baby spinach
  • 1 tbsp fresh lemon juice
  • 1 cup shredded smoked cheddar cheese, divided
  • ¾ cup sour cream, divided


  1. Heat oil in a large pot over medium heat. Sauté leeks, celery and garlic until softened, about 4 – 6 minutes. Add broth, potatoes, bay leaves, thyme, salt and cayenne pepper. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until potatoes are tender, about 20 – 30 minutes. Discard bay leaves and thyme.
  2. Stir in spinach and cook until wilted, about 30 seconds. Add lemon juice; stir to combine. Purée using a hand blender. Stir in ½ cup cheese and ½ cup sour cream until cheese is melted.
  3. Garnish with remaining cheese and sour cream.
Nutritional analysis per 1 cup serving: 229 calories, 12.3 g fat, 6.5 g protein, 21.9 g carbohydrate, 3 g fibre, 764 mg sodium