The People's Reciplex

Melissa’s Leeky Potato Vegetable Soup


  • 5 leeks, cleaned and dark green parts discarded
  • 4 large carrots, peeled and shredded or chopped into tiny bits in a food processor
  • 6 medium potatoes, peeled and chopped into small pieces
  • 2 cups loose spinach (could also use kale or other greens), stems removed
  • 7 cups vegetable broth
  • 5 Tbsp butter
  • 2 bay leaves
  • salt
  • 1/3 tsp white pepper


  1. Cut the leeks crosswise into circular slices, about 1/4” thick
  2. Melt the butter in a large soup pot.
  3. Sautee the leeks, combined with about 1/2 Tsp salt in butter for about 25 minutes, until softened, over medium/low heat.
  4. Add potatoes, spinach, and shredded carrots. Stir to coat.
  5. Add the vegetable broth, bay leaves, white pepper, and more salt, if needed.
  6. Simmer on low for about an hour.
  7. Enjoy!

Makes 8-10 servings.

NOTE: To make this a creamy soup, puree the mixture in an immersion blender or food processor. Stir in 1 cup of heavy cream and 1 cup of buttermilk.

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This entry was posted on Monday, November 1st, 2010 at 6:35 am and is filed under entrees, soups.

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