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Leek-Spinach Soup


One of my favorite vegetables, leeks, are available all year long but seem to be at their tender best in the spring and summer. When cooked, they have a soft onion-garlic quality that emhances other vegetables. I think they're the secret ingredient to making deep-flavored soups.

**This soup can be sotred covered in the refrigerator up to 3 days, or frozen for a month. Stir in cream just before serving, if using.

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  • Olive oil
  • 2 large leeks, white and light green parts only, chopped
  • 1 garlic clove, chopped
  • 1 medium shallot, chopped
  • 1 medium fennel bulb, trimmed, quartered, cored and chopped
  • Kosher salt and ground pepper
  • 1/2 cup dry white wine, ie Sauvignon Blanc
  • 5 cups vegetable stock or water
  • 1 cup roughly chopped fresh spinach
  • 1/4 cup flat leaf parsley, chopped


Servings 6


Step 1



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