Potato Spinach Leek Soup
Warm and comforting, Potato Spinach Leek Soup is packed with nutrition and flavor. Vegan, gluten free, dairy free.
Servings 6 -8 servings
Calories 277kcal
Ingredients
- 2 large potatoes peeled and chopped
- 2 leeks sliced
- 6 cloves garlic
- 5 cups spinach or greens
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- 3 tablespoon hot mustard
- 3 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups soy milk
- Juice of 1 lemon
- Fresh thyme for garnish
Instructions
Instant Pot
- Add all ingredients to inner pot of Instant Pot. Set to Pressure Cook for 15 minutes. When finished, let steam NR, naturally release, about 20 minutes.
- Open top of pressure cooker carefully after releasing steam
- Use a small hand blender and blend part of the soup until it is creamy, leaving some potatoes, leeks and spinach
- Serve
Crock Pot
- Add all ingredients to crock pot and cook on low for 8 hours
- Use a small hand blender and blend part of the soup until it is creamy, leaving some potatoes, leeks and spinach
- Serve
Stove Top
- Add all ingredients to a large soup pot. Bring to a boil.
- Reduce heat to simmer and cook for 2 hours, or until potatoes are tender
- Use a small hand blender and blend part of the soup until it is creamy, leaving some potatoes, leeks and spinach
- Serve
