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🍲 Creamy Potato, Spinach and Herb Soup

590 kcal · 30 min · 4 servings

Ingredients

• 100 g spinach leaves
• 400 g watercress
• 100 g flat-leaf parsley
• salt
• 50 g leek (only the white parts)
• 3 garlic cloves
• 600 g potatoes
• 30 g butter
• 150 ml dry white wine
• 1 l chicken broth (or vegetable broth)
• 200 g whipping cream
• pepper
• 1 tbsp lemon juice

Instructions

1. 1. Carefully pull the spinach leaves off the tough stems.
2. 2. Wash the spinach leaves thoroughly in cold water.
3. 3. Change the washing water repeatedly until no sand remains at the bottom of the sink.
4. 4. Pluck the small leaves off the watercress and the parsley.
5. 5. Also wash the watercress and parsley leaves thoroughly.
6. 6. Bring a pot of salted water to a vigorous boil.
7. 7. Add the spinach, watercress, and parsley to the boiling water for approx. 30 seconds.
8. 8. Remove the herbs immediately from the pot using a sieve.
9. 9. Shock the herbs immediately in a bowl of ice water to preserve their color.
10. 10. Squeeze the cooled herbs well to remove excess water.
11. 11. Finely chop the herbs with a knife.
12. 12. Puree the chopped herbs finely with a hand blender.
13. 13. Add a little cold water or cold vegetable broth while blending to make the mixture creamy.
14. 14. Wash the leek (porridge) thoroughly under running water.
15. 15. Cut the leek into thin rings.
16. 16. Peel the garlic clove and slice it into thin slices.
17. 17. Peel the potatoes and rinse them.
18. 18. Cut the potatoes into small, even cubes.
19. 19. Heat the butter in a large pot over medium heat.
20. 20. Add the leek rings and garlic slices to the hot butter.
21. 21. Sauté the vegetables for approx. 2 minutes until they become soft.
22. 22. Add the potato cubes to the leek and garlic.
23. 23. Fry the potatoes for 1 minute along with the other ingredients.
24. 24. Deglaze the mixture with white wine.
25. 25. Bring the liquid to a boil.
26. 26. Pour in vegetable broth until the potatoes are covered.
27. 27. Bring the soup to a boil again.
28. 28. Let the soup simmer gently over lower heat for 20 minutes.
29. 29. Pour the cream into the soup.
30. 30. Bring the soup to a boil again briefly.
31. 31. Let the soup simmer for another 5 minutes.
32. 32. Puree the entire soup finely and smoothly with the hand blender.
33. 33. Season the soup with salt and pepper to taste.
34. 34. Add a little lemon juice to brighten the flavor of the soup.
35. 35. Stir the prepared herb puree into the soup shortly before serving.

Nutrition per serving

• kcal: 590
• Protein: 24 g · Fett/Fat: 37 g · Carbs: 32 g