Abuela’s Cream of Spinach and Potato Soup

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 2 Leeks
  • 2 Onions
  • 4 Potatoes, medium
  • 3 cups Spinach

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 dash Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Croutons

Found on hispanickitchen.com

Description

Directions

• Finely dice the garlic and onions. Cut the root of the leeks and its smaller leaves, and open them up to cut into julienne strips (very thin, longer strips).
• Peel and cut the potatoes into slices.
• In a deep pot, add a dash of olive oil over medium heat and add the onion and leek. Sauté. Once golden, add the potatoes. Cook for 1 more minute.
• Pour the vegetable broth, add salt and pepper to taste. Cover and cook for 5 minutes after you start to see steam.
• Uncover and with a wooden spoon, press down on the vegetables, they should be soft now, in order to get a cream-like paste from the potatoes.
• In a separate casserole with boiling water, cook the spinach for 3 minutes.
• Drain the spinach and add to the potato mix. Once more, press down with a wooden spoon until the mix has a green color. Taste for salt and pepper. If you would like for the soup to be thinner, add a splash of water. For a thicker soup, cook for a bit longer until it reaches your desired consistency.
• Once everything is mixed well and incorporated, the soup can be served. Garnish with croutons.