Spinach-Leek Cream Soup Recipe

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Spinach-Leek Cream Soup
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Ingredients:

Directions:

  1. In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
  2. Add spinach and keep cooking 1 minute.
  3. In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.25 Kcal (956 kJ)
Calories from fat 84.74 Kcal
% Daily Value*
Total Fat 9.42g 14%
Cholesterol 7.2mg 2%
Sodium 409.46mg 17%
Potassium 690.68mg 15%
Total Carbs 27.73g 9%
Sugars 8.37g 33%
Dietary Fiber 3.08g 12%
Protein 9.97g 20%
Vitamin C 12.9mg 21%
Vitamin A 0.7mg 22%
Iron 2mg 11%
Calcium 72.9mg 7%
Amount Per 100 g
Calories 62.08 Kcal (260 kJ)
Calories from fat 23.05 Kcal
% Daily Value*
Total Fat 2.56g 14%
Cholesterol 1.96mg 2%
Sodium 111.37mg 17%
Potassium 187.87mg 15%
Total Carbs 7.54g 9%
Sugars 2.28g 33%
Dietary Fiber 0.84g 12%
Protein 2.71g 20%
Vitamin C 3.5mg 21%
Vitamin A 0.2mg 22%
Iron 0.6mg 11%
Calcium 19.8mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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