Potato Leek Soup With Spinach

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Combine the potatoes, leeks and olive oil into large dutch oven, and stir to evenly coat.

3. 3

   Roast vegetables for 40 - 45 mins, stirring occaisionally, or until potatoes are tender.

4. 4

   Add the spinach and stir to combine. Roast for 5 more minutes, until the spinach is wilted.

5. 5

   Remove the dutch oven and place on stove over medium heat. Add the wine and 1 cup of chicken broth and stir, scraping up any brown bits from the bottom of the pan.

6. 6

   Add in the rest of the chicken broth.

7. 7

   Using an immersion blender, puree the soup until smooth. (You can do batches in a blender or food processer instead, and return to dutch oven).

8. 8

   Stir in half-and-half and parmesan. Serve topped with shredded parmesan and crumbled bacon if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.