Spinach, Leek, and Potato Soup

I saw this recipe on Sunset.com today.  It looks fantastic!  I can't wait to make it.  I LOVE fall, if just because it is the beginning of Soup Season!!  It's only 4 points, but I think a lot of that is the croutons, which I can totally do without.

Spinach, Leek, and Potato Soup

Time: 30 minutes. The venerable vichyssoise, but without cream and with spinach--making it a beautiful electric green and good for your waistline.

Total: 30 minutes
Yield: Serves 4 (serving size: 1 1/2 cups)

Ingredients

• 1  pound  leeks
• 2  tablespoons  butter
• 1/2  teaspoon  salt
• 4  cups  vegetable or chicken broth
• 1  large (12 oz.) Yukon Gold potato, peeled and chopped
• 1  pound  spinach, roots and stems discarded
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• About 1 cup croutons

Preparation

1. Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt; lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. In a large saucepan over medium-high heat, melt butter. Add leeks and salt and cook until limp, stirring often, about 5 minutes. Add broth and potato. Bring to a boil, covered; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. Add spinach and cook until wilted, about 1 minute.
2. Purée in a blender, in batches if necessary, holding lid down with a towel. Pour back into saucepan and thin with more broth if you like; reheat until hot. Season with salt and pepper. Divide soup between 4 serving bowls and top each with about 1/4 cup croutons.
Note: Nutritional analysis is per serving.

Nutritional Information

Calories: 198 (30% from fat)

Protein: 5.5g

Fat: 6.7g (sat 3.7)

Carbohydrate: 30g

Fiber: 3.9g

Sodium: 2001mg

Cholesterol: 16mg

Sunset, OCTOBER 2009