• 3 medium leeks, cleaned and sliced thin
  • 1 large Yukon Gold potato, peeled and cut into thin slices
  • 1 quart milk, water, or chicken broth
  • 2 10-ounces bags of spinach or 2 10-ounce bunches, stemmed and washed
  • 1/2 cup heavy cream
  • Salt
  • Freshly ground black pepper

This recipe contains: Dairy

Recipe notes: Even though this soup is strained, you have to stem the spinach, otherwise the fiber wraps around the blades of the blender.


Cream of Spinach Soup

James Peterson

Cookbook Author

This recipe comes from James Peterson, author of many cookbooks, including Splendid Soups.

Yield: 4 servings


Put leeks and potatoes in a pot with the liquid and bring to a gentle simmer. Cook until the potatoes and leeks are completely soft, about 25 minutes. Add spinach and return to a simmer.

Purée in a blender or using a hand-held immersion blender and strain into a clean pot. Add the heavy cream and bring to a simmer. Season to taste with salt and pepper before serving.