Potato Leek Soup With Spinach

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 lbs yukon gold potatoes, peeled and cut into 3/4-inch cubes
• 4 leeks, and light green parts, washed and chopped
• 3 tablespoons olive oil
• 3 cups spinach, lightly packed
• 2/3 cup wine (replace with chicken broth if desired)
• 6 cups chicken broth
• 1/2 cup half-and-half
• 1/2 cup parmesan cheese, shredded, plus extra for garnish
• 1/4 cup bacon, crumbled or bits, for garnish

Recipe

• 1 preheat oven to 400 f.
• 2 combine the potatoes, leeks and olive oil into large dutch oven, and stir to evenly coat.
• 3 roast vegetables for 40 - 45 mins, stirring occaisionally, or until potatoes are tender.
• 4 add the spinach and stir to combine. roast for 5 more minutes, until the spinach is wilted.
• 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 add in the rest of the chiken broth.
• 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 stir in half-and-half and parmesan. serve topped with shredded parmesan and crumbled bacon if desired.