Leek, Potato & Spinach Stew

May/June 2010

Your rating: None Average: 4.2 (72 votes)

For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what’s in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese.

"Absolute comfort perfection. "
Leek, Potato & Spinach Stew

15 Reviews for Leek, Potato & Spinach Stew

Tasty and Satisfying

This recipe was easy to make, and relatively quick. The prep time took a bit, but it wasn't a pain. The aroma from all the ingredients permeates throughout the kitchen as you're cooking it, which is an awesome thing. It's a great meal for those cold days when you need a good warm up. My wife loved it, and asked if I would make it again, she's hooked and so am I.

Easy to make, quick, hearty

Absolute comfort perfection.


My husband and I first tried this recipe when the June issue came out. We really liked it then and have made it several times since. The only changes we have made is omitting the scallions and adding Busha Brown's Pukka Sauce! It adds just enough heat without adding the vinegary flavor you normal get from other hot sauces. But this is definitely easy and one that we will make year round for quite some time!!


I used a mild Italian sausage and added 1/2 tsp red pepper flakes. Also subbed onion for the leeks. This was great for our cooling weather and satisfied my craving for something "soup-y."


Very easy to prepare recipe. I made this for my family (husband, 4, and 5 year old) and they requested that I add this to the repeat list. I used fresh dill and al fresco sweet italian sausage. The flavors were very fresh. The potatoes and the sausage gave a slight heartiness to the stew but the spinach, leeks and dill kept the flavors of summer. Loved it.


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