Spinach Potato Soup
  • 2 tbsp butter, ghee, or olive oil
  • 1 large leek thinly sliced
  • 2 cloves garlic minced
  • 12 oz yukon gold potatoes peeled and diced to 1" cubes
  • 4 c chicken bone broth or vegetable broth
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 5 oz baby spinach
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tbsp lemon juice
  • 1/4 c extra virgin olive oil for garnish

Pistachio Gremolata
  • 1/4 c roasted salted pistachios crushed
  • 2 tbsp minced parsley
  • 1 tbsp minced chives
  • 1 tbsp lemon zest
  • 1 clove garlic minced
  • pinch sea or kosher salt


  1. Place a dutch oven over medium heat. Add the fat and allow it to heat up (about 1 minute). Add the leeks plus a pinch of salt and saute, stirring occasionally, until soft and browning around the edges, 6-7 minutes.
  2. Add the garlic to the leeks and saute until fragrant, about 1 minute.
  3. Add the potatoes, broth, salt and pepper, then stir to incorporate. Increase the heat to high and bring the liquid to a boil. Reduce the heat to low and simmer until the potatoes are cooked through, 20-25 minutes. 
  4. While the soup is simmering, prepare the gremolata. Mix the pistachios, parsley, chives, lemon zest, garlic, and salt in a small bowl until thoroughly combined. Juice the zested lemon and set aside for use later in the recipe.
  5. Once the potatoes are cooked through, add the spinach, parsley, and chives to the dutch oven and simmer until the spinach is soft, but the herbs are still bright, 2-3 minutes.
  6. Remove the soup from heat, then add the lemon juice. Using an immersion blender, puree until completely smooth. Add additional water or broth as needed to thin to desired consistency. 
  7. Ladle the soup into bowl. Garnish with a tablespoon of extra virgin olive oil and sprinkle of gremolata. Serve immediately, or chill and serve cold. 


If serving chilled, a thinner consistency is suggested. Add an additional cup of broth to in Step 3. 

This article adapted from this site