Creamy Spinach and Mushroom Soup

Rich and creamy, this soup is perfect on spring day.

April 4, 2013

Serves: 6
Prep: 15 min
Cook: 55 min
Total: 1hr 10min

  • 1 tsp olive oil
  • 3 slices bacon
  • 8 oz mushrooms, trimmed and sliced
  • 2 leeks, white and pale green parts, cleaned and sliced
  • 1/2 cup dry white wine
  • 1 russet potato, peeled and cubed
  • 2 cup frozen peas
  • 8 oz baby spinach
  • 2 tbsp fresh lemon juice
  • 1/4 cup plain Greek-style yogurt
  • Lemon zest, for garnish

1. Heat oil in large pot over medium heat. Add bacon and cook until crisp, about 6 minutes. Drain on paper towels. Crumble and set aside.


2. Remove all but 1 tbsp bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.

3. Add potato and 5 cups water. Bring to a boil. Simmer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.

4. Puree soup in blender, working in batches, until smooth. Return to pot and bring to a simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. (Makes 7 1/2 cups.) Ladle into bowls. Dollop evenly with yogurt and sprinkle with reserved bacon. Garnish with lemon zest and additional pepper.

Nutritional Facts per serving
Calories     169.8 cal
Fat     4.5 g
Saturated fat     1.3 g
Cholesterol     6.1 mg
Sodium     222 mg
Carbohydrates     23.3 g
Total sugars     5 g
Dietary fiber     5.2 g
Protein     7.9 g