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Green Potato Soup with Watercress, Leeks, and Spinach
Green potato soup is a chunky pureed soup made with watercress, spinach and leeks, flavorful, healthy and still hearty.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings:
4
Author:
Angela Roberts
Ingredients
1
tablespoon
butter
1
tablespoon
olive oil
1 1/2
cups
thinly sliced leeks
1
shallot minced
salt and pepper
1
medium sized yukon gold potato
thinly sliced
2
bunches watercress
1
bunch baby spinach
handful of fresh Italian parsely
2
cups
chicken broth
can substitute with vegetable broth
splash cream
optional
pinch
of freshly ground nutmeg
Instructions
Turn heat to medium. Melt butter in sauce pan. Add olive oil.
Add leeks and shallots and cook for three minutes to soften. Season with salt.
Add potato and cook until softened, turning often. Season with salt
Once potato is cooked, add watercress and spinach and mix together until wilted.
Add chicken broth.
Using emulsion blender or VItamix, blend soup until potatoes are thoroughly broken down.
Add splash of cream.
Add nutmeg. Taste and season with salt and pepper as needed.
Garnish with sliced leeks, splash of cream and chopped parsley.
Notes
You can use vegetable broth instead of chicken broth, but will probably need to add more salt.