Red Potato & Spinach Cream Soup

A rich soup mixed with cream for full-bodied flavor!


  • 3 to 4 cups sliced Maine red potatoes
  • 1 large onion, thinly sliced
  • 1 lb. spinach, washed well and shredded coarsely
  • 4 leeks, washed well and thinly sliced (white and tender green section)
  • 4 cups chicken stock
  • 2 cups white wine
  • 1 cup cream
  • salt & pepper to taste
  • 2 drops Tabasco (or more if desired).  May also add a little dry sherry.


  1. Simmer vegetables in chicken stock until soft.
  2. Puree in blender or with immersion blender or food processor. Add cream, season to taste. 
  3. Re-heat carefully; do not allow to boil.