Wednesday, March 16, 2011

Creamy Potato Leek and Spinach Soup

In the last couple of days I was asked if I had any recipes I was working on in honor of St. Patrick's Day.  I really didn't but thought it interesting to come up with a cool vegan dish to celebrate St. Patrick's day. After all, on St. Patrick's Day everyone is Irish, right?

Intstead of  a vegan take on the classic corned beef and cabbage, bangers and mash or Irish soda bread I decided to keep it simple and focus on the oh so Irish potato.

Of course, the dish had to be green, so I decided on spinach as it tastes great and sports a vibrant green color perfect for St. Patty's day food!

The result is a really hearty filling soup. If you are so inclined pair this with a green beer and enjoy!

Creamy Potato Leek and Spinach Soup

3 red bliss potatoes peeled and cubed
3 leeks washed and sliced (white and light green part
8 oz cremini mushrooms sliced
5 oz shitake mushrooms sliced
8 oz fresh spinach
2 tbsp olive oil
2 tbsp Earth Balance Vegan Buttery Spread
1 cup vegetable broth
1 1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and pepper to taste

In a large pot boil the potatoes in salted water until tender, about 15 minutes.  Drain and set aside.

In a large skillet heat olive oil and Earth Balance over medium heat.  Add the leeks, mushrooms and potatoes. Add salt and pepper to taste. Saute for a few minutes until the mushrooms start to release their liquid. Add the spinach and 1/2 of the vegetable broth. Re season with salt and pepper as needed.  Allow the spinach to wilt.

In a food processor put the potato, mushroom spinach and leek mixture.  Blend until smooth.  Add the rest of the vegetable broth and the non dairy milk.

Serve immediately.


  1. This looks awesome! And I love the contract of the orange on top. a perfect dish for St. Patty's day :)

  2. That looks SO delicious! Thank you for sharing this wonderful recipe. There will be lots of happy little Leprechauns around our office when I make this for them!