Leek, Potato, and Spinach Soup

From: morrissey@stsci.edu (Mostly Harmless)

Date: Mon, 16 Aug 1993 00:51:44 GMT

1/4 cup butter or margerine
4 cups water, divided
1 cup leeks, sliced
1 1/2 lbs. (4 - 5 medium) potatoes, sliced
6 cups fresh spinach, coarsely chopped
White pepper
Sour cream

In 3-quart saucepan, melt butter in 1 cup water.
Add leeks and simmer, covered, over low heat for 5 minutes.
Add potatoes and remaining 3 cups water and simmer until potatoes
are tender, about 25 minutes.
Just before serving, stir in spinach and simmer gently for 5 minutes
Add salt and pepper.
Serve hot and garnish with sour cream, if desired.


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