Veg slow cooker: Spinach Potato Soup

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* Exported from MasterCook *

 

Spinach Potato Soup

 

Recipe By : The Vegetarian Slow Cooker by Joanna White, page 57

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Slow Cooker

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

3 large leeks -white part only -- washed

1 pound russet potatoes -- peeled and diced

1 tablespoon minced garlic -- or to taste

6 cups Vegetable Broth

(see separate recipe)

1 tablespoon salt

2 teaspoons lemon juice

3/4 teaspoon white pepper

1 pinch nutmeg

3/4 pound fresh spinach -- stems removed

1/3 cup crème fraîche or sour cream

chopped green onions -- for garnish

 

Servings: 8

 

This is a healthy, hearty soup ideal for the cold season. Serve with

multi-grain bread, cooked carrots and a warm fruited dessert like cobbler

or pie.

 

Heat olive oil in a skillet on medium heat and sauté leeks for about 4 to 3

minutes, until soft. Transfer to the slow cooker. Add potatoes, garlic,

vegetable broth, salt, lemon juice, white pepper and nutmeg. Cover and

cook on low heat for 8 to 9 hours, until potatoes are tender. Add fresh

spinach to soup. Stir a little of the hot soup in with crème fraîche to

prevent curdling and then add crème fraîche to soup. Cook for 10 minutes

and serve. Garnish soup with a sprinkling of chopped green onions.

 

Note: If fresh spinach is not available, use 1 package (10 oz.) frozen

spinach, thawed and squeezed dry.

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