like mercury colliding…

This is a variation of my standard potato soup. I had a leek and spinach on hand and decided to spice things up. My kitchen experiments don’t always work, but this one is a keeper. 😊

Potato Leek Spinach Soup

Ingredients

1 Leek diced

2 Cloves Garlic diced

2 TBS Olive Oil

8 Potatoes pealed, cut in large cubes

1 TBS Sea Salt (or more to taste)

1 tsp Pepper

8 TBS Butter

2 cups Spinach, chopped

1 can Condensed Milk

2 TBS Cornstarch

1 or 2 TBS Crushed Red Peppers (I like it spicy)

In a soup pot sauté the leeks and garlic in the olive oil until tender. Add potatoes and fill the pot with enough water so that the potatoes are covered. (You won’t be pouring the water off.) Bring to a boil and cook until the potatoes are breaking apart. Remove from heat as mash the potatoes, leeks and garlic in the pot. Add butter, spinach, crushed red pepper, pepper and salt and half of the condensed milk. Stir the corn starch into the remaining condensed milk and add to the pot. Bring to a boil, stirring until thickened. Serve and enjoy!