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Leek Spinach Potato Soup

We still have our own potatoes from last year, although most of them are pretty sprouted by now, so its race between the kitchen and the compost heap as to who gets them. There are leeks still in the garden, and they are perking up now that the weather is getting nicer (it is getting nicer, isnt it?) and we have lots of lovely spinach in our hoop-house. Altogether, they make a lovely soup.

4 to 6 servings
45 minutes - 30 minutes prep time


500 grams (1 pound) potatoes
6 cups chicken stock
2 bay leaves
3 medium leeks
2 tablespoons butter
1/4 teaspoon celery seed, ground
6 cups finely chopped spinach
salt & pepper to taste

Scrub the potatoes and trim off any bad spots; peel them if you like. Cut them in chunks and put them in a large pot with the chicken stock and the bay leaves. Bring to a boil, and boil steadily until the potatoes are tender.

Meanwhile, wash and trim the leeks. Slice them fairly thinly. Heat the butter in a large skillet, and cook the leeks with the celery seed until soft but not browned. Add them to the potatoes.

Wash and pick over the spinach. Chop it finely.

When the potatoes are tender, mash them thoroughly, in the broth. (Remove the bay leaves first.) Add the spinach and cook until done, just a few minutes. Check the seasoning and add salt and pepper to taste.




Last year at this time I made Cinnamon Sour Cream Coffee Cake.