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Creamy spinach leek soup in a bowl with chives as a garnish.

Spinach Leek Soup

Marissa
This homemade spinach leek soup is quick and easy to make, all in one pot. It’s full of flavor without being spicy, a French-inspired spinach and leek soup. It’s a velouté-style soup, where the vegetables are gently sautéed, simmered until tender, then puréed until smooth and finished with a touch of cream for a smooth, velvety texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Mains, Soup
Cuisine French, International
Servings 4 Servings
Calories 221 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 carrot chopped
  • 1 large celery stalk thinly sliced across the fibers
  • 3 medium leeks white and pale green parts, sliced and washed really, really well
  • 4 cups water or homemade vegetable or chicken stock
  • 2 tbsp fresh parsley chopped
  • 6 cups baby spinach packed or English spinach, stems removed (about 200g)
  • 0.5 cups heavy cream or milk or plant-based cream (optional), plus more to taste
  • 1 teaspoons sea salt plus more to taste
  • 0.5 teaspoons black pepper
  • 2 tbsp chopped chives for garnish (or parsley or dill)

Instructions
 

  • Slice the carrot and celery, making sure you slice the celery rather thinly to avoid long stringy bits in your soup.
  • Saute the carrots and celery in a large pot in olive oil or butter until slightly softened, about 5 minutes.
  • Add the leeks (white and pale green parts), sliced and washed well and continue cooking until the veggies have all softened, about another 5 minutes.
  • Pour in 4 cups water (or homemade vegetable or chicken stock) and bring to a simmer. Cook until all the vegetables are completely tender, about 15 minutes.
  • Add the spinach at the end: Stir in 6 cups baby spinach, packed (about 200g) and cook just until wilted, just a minute really, to keep the color bright.
  • Take off the heat and blend the soup until smooth using an immersion blender or food processor or similar.
  • While the soup is still off the heat, stir in the heavy cream or milk if using, along with the salt and pepper, plus more to taste.
  • Serve topped with 2 tbsp chopped chives, for garnish (or parsley or dill).

Notes

Tips

  • Wash the leeks multiple times to get rid of any hidden sand or grit.
  • Slice the celery thinly and across the fibers.
  • Add the spinach at the last minute, not with the other vegetables. It keeps the color a pretty green color and the flavor fresh instead of bland and overcooked.
  • Add the cream at the very end, you can even just add it directly to the bowl for a pretty swirl. Be careful not to let the soup boil once the cream is in, otherwise the texture can turn a bit grainy.
  • Top with chopped chives just before serving. It looks very pretty and adds a lovely flavor. Fresh parsley or dill both work well too.
  • Make it vegan - Leave out the cream or use plant-based cream  and no butter.
 

Storage and Make-Ahead

  • Keep in the fridge for 3 to 4 days in an airtight container.
  • Freeze without the cream for up to 3 months and add it fresh when reheating.
  • The soup base can be made a day ahead. Stir in the cream right before serving.
Serve as an entree or main with crusty bread, avocado toast or homemade croutons.
 
 

Nutrition

Calories: 221kcalCarbohydrates: 14gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 953mgPotassium: 462mgFiber: 3gSugar: 4gVitamin A: 8490IUVitamin C: 24mgCalcium: 119mgIron: 3mg
Keyword Creamy spinach leek soup, Leek spinach soup, Soup without potato, Spinach and leek soup, Spinach leek soup, Spinach leek soup without cream, Spinach leek veloute
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