Rating: 3.5 stars
198 Ratings
  • 5 star values: 52
  • 4 star values: 38
  • 3 star values: 54
  • 2 star values: 39
  • 1 star values: 15
Dawn Perry

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes.

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  • Add the vegetable broth, broccoli, and potato. Simmer until tender, 18 to 22 minutes.

  • Stir in the spinach until wilted. Transfer the mixture to a blender and puree until smooth. Top with the sour cream and black pepper to taste before serving.

Nutrition Facts

250 calories; fat 12g; saturated fat 7g; cholesterol 30mg; sodium 692mg; protein 7g; carbohydrates 32g; sugars 8g; fiber 9g; iron 4mg; calcium 163mg.
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