Creamy potato and spinach chowder

May 6, 2016 (Last Updated: January 11, 2019)

Creamy potato and spinach chowder

Serves: 4
Cooking Time: 45 minutes


  • 30ml (2 tbsp) vegetable oil
  • 2 baby leeks, chopped
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 4 medium potatoes, coarsely chopped
  • 1 litre good-quality vegetable stock or water
  • 5ml (1 tsp) dried thyme
  • salt and freshly ground black pepper, to taste
  • 375ml (1,5 cups) fresh cream
  • 50g baby spinach, chopped
  • 30ml (2 tbsp) fresh flat-leaf parsley, chopped
  • 30ml (2 tbsp) fresh tarragon, chopped



In a large saucepan, heat the oil and sauté the leeks, celery, onion and garlic over medium heat until soft, about 5 – 8 minutes.


Stir in the potatoes, stock and thyme and season. Bring to a boil, then simmer over medium heat until the potatoes are easily pierced with a fork, about 20 – 30 minutes.


Add the cream, spinach and herbs and return to a light simmer, stirring occasionally. Do not allow to boil.


To thicken the soup, either mash the potatoes against the side of the pan with the back of a spoon, or purée in batches in a blender. Serve warm with croutons.

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