Leek, Potato and Spinach soup. Put leeks in a bowl with enough water to cover completely. Heat a large pot over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels to drain.
Trim off the roots, and cut each leek in two lengthways, then rinse under running water. In a large saucepan over medium-high heat, melt butter. Add broth; bring to boil on HIGH. You can have Leek, Potato and Spinach soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Leek, Potato and Spinach soup
Carefully puree soup with hand blender in pot until smooth. Add potatoes and broth; cover and bring to a boil. Remove from the heat and stir in beans. Add the potatoes, leeks and celery.
Leek, Potato and Spinach soup instructions
Bring to a simmer over medium-high heat. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Purée the soup: Remove and discard the bay leaf and thyme sprig. Decrease the heat to medium-low and cook until the leeks are tender,. Directions Melt the butter in a large, heavy saucepan and add the leeks.