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Creamy Leek and Spinach Soup Recipe

Recipe by: Kim Playfair

"Creamy leek, spinach, and ham soup. Serve with a nice bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook30 m
  • Ready In40 m
  • 1Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
  • 2Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
  • 3Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.
Footnotes
  • Cook's Notes:
  • The chicken broth can be replaced with half chicken broth and half water, if desired.
  • Fresh spinach can be used in place of the frozen, if desired. If so, cook spinach in boiling water and drain well.
  • Canadian bacon can be used in place of the ham, if desired.
Ingredients
  • 12 servings
  • 148 cals
  • 2 1/2 tablespoons butter
  • 1 leek (white part only), chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 6 tablespoons all-purpose flour
  • 9 cups chicken broth
  • 2 cups cubed fully cooked ham
  • 1 ham bone (optional)
  • 2 cups plain yogurt
  • 2 egg yolks
  • 1 pinch salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    148
    7%
  • Fat:
    8.5
    13%
  • Carbs:
    8.8
    3%
  • Protein:
    8.9
    18%
  • Cholesterol:
    59
    20%

Based on a 2,000 calorie diet

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