Leek Spinach Soup

Makes 4 servings.

This dish is a light summer soup that I like to serve cold or at room temperature with a dollop of plain yogurt.


  • 2 tablespoons unsalted butter
  • 4 medium leeks, white part only, thinly sliced, washed thoroughly
  • 4 garlic cloves, thinly sliced
  • ½ pound Yukon Gold potatoes, peeled, thinly sliced
  • 4 cups vegetable broth
  • 5 ounces baby spinach
  • 3 tarragon sprigs, plus a few leaves chopped for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 6 ounces plain yogurt


  1. Heat butter in a medium saucepan. Add the leeks and garlic and simmer, stirring from time to time for 5 minutes.
  2. Add the potatoes, 3 ½ cups of the broth and tarragon. Bring to a boil over high heat.
  3. Lower the heat and cook covered for 20 minutes. The potatoes should be soft.
  4. Remove from heat, discard tarragon sprigs. Stir in spinach to combine.
  5. Cool the soup a little and then puree in blender, in batches, until very smooth.
  6. Adjust the consistency as needed with the extra ½ cup of broth. Season to taste with salt and pepper.

Serve with a spoonful of yogurt, and sprinkle with chopped tarragon.


This soup freezes well, but be sure to whisk it before serving.