Potato, Leek, Spinach & Roast Garlic Soup

This week’s beautiful organic bounty included plenty of potatoes, still damp and fresh out of the soil!  As I still had some potatoes left over from last week and as I am big into soups on these cold winter days, (though actualy we have had a balmy 12 degrees celsius for the past few days! -53 in fahrenheit) I decided to make some potato soup, along with the leeks which were delivered also.
 I like potato & leek soup but sometimes I find it a little bit too plain (maybe I have destroyed my taste buds by using too many strong flavours and chilli!) so I decided to roast a bulb of garlic to add to the soup in order to give it a flavour boost.  I also added some spinach to up the nutritional content and provide some colour.  You can substitute any other vegetables you like, carrot or parsnip could be nice, or you could just stick with the traditional leek and potato without the spinach or another vegetable.  Vary the quantities to get a taste that you prefer, you might prefer to add less potatoes, or more leek.
As I have said before, I avoid using store bought stocks as they are often very processed or full of salt and yeast.  Homemade stock would be an ideal base for this, but I always use water in my soups and adjust the flavourings afterwards if necessary by adding some extra herbs or seasoning.  I never find them to lack in taste, but I know there are some people who consider it a sin to make soup without stock!

I love how quick soups are to make, and how well they keep in the fridge.  I don’t have enough room to store anything extra in my freezer, but if I did it would be full of individual single serve pots of soup, as most soups freeze and defrost really well due to their liquid texture.  Perfect for those busy days when you can’t squeeze in cooking, but would still like something non processed and healthy.


  • 6-8 medium potatoes
  • 4 small leeks
  • 1 small Handful spinach leaves
  • 1 head of garlic (or less according to taste)
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried parsley
  • 1 litre Water or stock

Place the garlic bulbs on a baking tray, still in their individual skins.  Roast at 180 degrees celsius for 15-20 minutes or until soft.   Boil potatoes, drain and chop into smaller pieces.  Slice the leeks and fry for a few minutes until soft.  Roughly chop the spinach.  Place the potatoes, leeks and spinach in a large pot and add the water or stock.  Remove the white outer skin from the soft, roasted garlic flesh and drop in to the pot. You can include the browned inner skin.  Add thebs her and season with salt and pepper.  Bring to the boil and then simmer, with the lid on, on a low-medium heat for about 25 minutes to allow the flavours to develop.

I then used a handheld soup blender to blend this together.  If you don’t have one, you could try peeling and mashing the poatoes and finely chopping the spinach and leek, in order to blend with the water by hand.  I thnk it would definitely count as your exercise for the day though!! Handheld blenders can be bought very cheaply and they are great for making soups so if you can afford one at all, I would recommend getting one.

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2 thoughts on “Potato, Leek, Spinach & Roast Garlic Soup

    • Hi Laura,

      I wanted to make this soup more quickly so boiled the potatoes and fried the leeks but you’re right, I bet if I you roasted the potato and leeks too it would taste extra special!! Mmmm!!

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