Potato, Leek, and Spinach Soup

Ingredients and Weight:

• Russet potatoes: 1 lb (450g)
• Leeks: 1 lb (450g), white and light green parts only, chopped
• Baby spinach: 10 oz (280g)
• Chicken broth: 4 cups (950ml)
• Heavy cream: 1/2 cup (120ml)
• Olive oil: 2 tbsp (30ml)
• Garlic: 2 cloves, minced
• Salt and black pepper: To taste
• Dried thyme: 1/2 tsp (2g)

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Peel and dice the potatoes into 1/2-inch cubes.
2. Cut the leeks into thin slices.
3. Heat the olive oil over medium heat in a large pot or Dutch oven.
4. Add the leeks and garlic and cook until softened, about 5 minutes.
5. Add the potatoes, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the baby spinach and cook for another 5 minutes, or until wilted.
7. Use an immersion blender or transfer the soup to a regular blender to blend until smooth and creamy.
8. Stir in the heavy cream and season with salt and black pepper to taste.

Nutritional Information:

• Calories: 200 per serving
• Fat: 10g
• Carbohydrates: 25g
• Protein: 10g

Dish Characteristics:

• Creamy and flavorful
• Healthy and filling
• Suitable for vegetarians

User Comments:

• "This soup is absolutely delicious! I love the combination of potatoes, leeks, and spinach."
• "It's so easy to make and it's perfect for a cold day."
• "The soup is also very nutritious, which is a bonus."

Special Precautions and Tips:

• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• For a richer flavor, use unsalted butter instead of olive oil.
• You can add other vegetables to the soup, such as carrots or celery.
• Serve the soup with crusty bread or crackers.