Potato, Leek, and Spinach Soup

Name: Potato, Leek, and Spinach Soup
Total time: 45
Yield: 6
Ingredients: 2 large leeks, thinly sliced (white and pale green parts only); 10 ounces bacon, cut into small pieces; 2 large cloves garlic, sliced; 1 pound yellow potatoes, cut into bite-size cubes; 2 bay leaves; 1 (32 fluid ounce) container chicken stock; 4 cups loosely packed fresh spinach, chopped; 1 (14.5 ounce) can chicken broth, or to taste; 0.75 cup half-and-half, or to taste; salt and ground black pepper to taste

Recipe by ShelleyQ from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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2 large leeks, thinly sliced (white and pale green parts only)
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10 ounces bacon, cut into small pieces
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2 large cloves garlic, sliced
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1 pound yellow potatoes, cut into bite-size cubes
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2 bay leaves

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1 (32 fluid ounce) container chicken stock
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4 cups loosely packed fresh spinach, chopped
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1 (14.5 ounce) can chicken broth, or to taste
•

0.75 cup half-and-half, or to taste
•

salt and ground black pepper to taste

Instructions

Put leeks in a bowl with enough water to cover completely. Set aside to soak.
Heat a large pot over medium-high heat. Fry bacon in the hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Remove all but 2 tablespoons bacon drippings from the pot.
Drain leeks and shake vigorously to dry. Fry leeks and garlic in reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes into leeks; add bay leaves. Pour chicken stock over potatoes; bring to a simmer and cook until potatoes are tender, 10 to 15 minutes. Season with salt and pepper.
Scoop about 1/2 of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until puréed. Stir purée, bacon, spinach, and half-and-half into the pot; continue heating soup until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve desired consistency.