Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.
Cook's Notes:
Add more or less spinach depending on how much you enjoy it. Also, make sure the spinach is chopped into small pieces, otherwise it is difficult to eat with a spoon.
You can use chicken or vegetable broth instead of water and bouillon cubes.
Nutrition Facts (per serving)
| 188 | Calories |
| 7g | Fat |
| 27g | Carbs |
| 7g | Protein |
