Healthy, Hearty, Potato, Leek & Spinach Soup

When it gets cold, who doesn’t love a big bowl of hot soup?  Well, Kyle. He detests soup which is so upsetting to this cook because I would make it almost every night in the winter if he would eat it!  Soup is easy to make, hearty and can be very healthy.  There are really just two soups he will eat, Potato-Leek and New England Clam Chowder.  Usually these soups are heavy with cream and high in fat.  In order to satisfy our healthier diets, I’ve created a very healthy recipe for Potato Leek soup with no bacon, cream or butter, and this time I added spinach for some extra nutrients and a pretty green color.


  • 2-3 leeks
  • 1/2 of a sweet onion
  • Garlic
  • Olive oil
  • 1 cup (roughly) of skim milk
  • Box of chicken or vegetable stock
  • Roughly 1 bag potatoes, diced
  • Salt & Pepper
  • Handful of spinach
  • Fresh chopped parsley


  1. In a large soup pot over medium heat, saute chopped leeks, garlic, onion in olive oil until translucent. (You don’t have to waste time finely chopping the ingredients as you will puree them later.) Add salt & pepper and fresh parsley.  I like a lot of fresh cracked black pepper in this recipe for a nice spice.  You could also consider white pepper for better coloring in the soup.
  2. Add about 3/4 of your diced potatoes leaving some on the side for later.  Stir, season and let cook for 3-5 minutes.  Add chicken broth and bring to a boil.  You can also add the big green stalks from the leeks into the soup to add more flavor to your broth.
  3. Add milk, reduce the heat to summer and cook for 20 minutes or until the potatoes are tender. Then add the spinach.
  4. Remove the green stalks. Using a hand blender puree the soup until all chunks are gone.  Pureing the potatoes will help thicken the broth and give it that creamy texture without all the calories.
  5. Add the remaining diced potatoes you set aside for a chunky, hearty soup.  Simmer the soup until potatoes are cooked through.  Serve with chives or fresh chopped parsley and/or a sprinkle of parmesan cheese.  Enjoy!

I have also made this soup with broccoli, adding some during the pure process and some at the end for extra chunks.  If you like a cheesy broccoli soup and want a healthier version, try it!

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