James Peterson

Cream of Spinach Soup

Preparation info
  • Makes

    1 Quart

    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Even though this soup is strained, you have to stem the spinach. Otherwise, the fibers from the stems wrap around the blender blades and then end up in the soup bowls.

Ingredients

  • 1 large Yukon Gold potato, peeled and thinly sliced
  • 3 leeks, cleaned and thinly sliced
  • 1 quart

Method

In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft.

Add the spinach, bring back to a simmer, and remove from the heat. Puree the soup with a blender (see precautions) and then strain it through a strainer into a clean pot. Add the cream, bring to