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Potato Spinach Leek Soup
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Potato Spinach Leek Soup

Warm and comforting, Potato Spinach Leek Soup is packed with nutrition and flavor. Vegan, gluten free, dairy free.
Course Soup
Cuisine American
Keyword leek, potato
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 -8 servings
Calories 277kcal
Author Alkaline Recipes

Ingredients

  • 2 large potatoes peeled and chopped
  • 2 leeks sliced
  • 6 cloves garlic
  • 5 cups fresh spinach
  • 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

Nutrition

Serving: 1g | Calories: 277kcal