Directions:
- Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt; lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. In a large saucepan over medium-high heat, melt butter. Add leeks and salt and cook until limp, stirring often, about 5 minutes. Add broth and potato. Bring to a boil, covered; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. Add spinach and cook until wilted, about 1 minute.
- Purée in a blender, in batches if necessary, holding lid down with a towel. Pour back into saucepan and thin with more broth if you like; reheat until hot. Season with salt and pepper. Divide soup between 4 serving bowls and top each with about 1/4 cup croutons.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1336.23 Kcal (5595 kJ) | ||
| Calories from fat | 311.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.6g | 53% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 4594.75mg | 191% | |
| Potassium | 5532mg | 118% | |
| Total Carbs | 232.7g | 78% | |
| Sugars | 18.44g | 74% | |
| Dietary Fiber | 58.07g | 232% | |
| Protein | 55.63g | 111% | |
| Vitamin C | 281.1mg | 469% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 56.4mg | 313% | |
| Calcium | 994mg | 99% | |
| Amount Per 100 g | |||
| Calories | 68.51 Kcal (287 kJ) | ||
| Calories from fat | 15.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 53% | |
|---|---|---|---|
| Cholesterol | 3.13mg | 20% | |
| Sodium | 235.59mg | 191% | |
| Potassium | 283.65mg | 118% | |
| Total Carbs | 11.93g | 78% | |
| Sugars | 0.95g | 74% | |
| Dietary Fiber | 2.98g | 232% | |
| Protein | 2.85g | 111% | |
| Vitamin C | 14.4mg | 469% | |
| Iron | 2.9mg | 313% | |
| Calcium | 51mg | 99% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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