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Potato, Leek and Spinach Soup

Broth based soup with optional diced chicken or other protein.
Keyword: soup
Servings: 6


  • 1 tbsp olive oil
  • 2 cups leeks chopped
  • 4 cloves garlic sliced
  • 1/4 teaspoon salt
  • 1 cup dry white wine
  • 4 cups chicken broth
  • 8 ounces spinach chopped
  • 1 bunch scallions sliced
  • 15 oz cannellini beans rinsed

Reheating Day

  • 1 tbsp olive oil
  • 1 container frozen/defrosted soup
  • 2 oz diced Perdue Harvestland Diced Chicken Breasts per serving
  • 1 cup chicken broth per serving
  • 1 tbsp fresh herbs, such as dill, parsley... per serving
  • 1 tbsp grated parmesan per serving


  • In a large pot, heat the oil at medium heat. Add the leeks. Cook until tender.
  • Add garlic and salt. Stir for a minute or so. 
  • Add wine and cover. When it reaches a boil, uncover and lower heat to simmer. Allow the wine evaporate. 
  • Add potatoes and broth. Cover and bring to a boil.
  • Stir in scallions and spinach. Cook covered until the potatoes are tender. About 5 minutes.
  • Remove from heat and stir in bean.
  • Portion into resealable glass containers. Allow to cool before placing in freezer.

Reheating Day

  • In a medium saucepan, heat the oil at medium heat. Add diced chicken and cook until no longer pink.
  • Add pre-made soup and broth. Heat until warmed.
  • Serve soup. Sprinkle fresh herbs and parmesan cheese.